Ingredients:
1 medium onions, chopped
6 garlic cloves, minced
5 tablespoons butter, divided
3 cups chicken broth
2 (15 ounce) cans tomato sauce
2 cups green onions, chopped
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
1 1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1 teaspoon dried basil
1/4 teaspoon ground cumin
2 lbs boneless skinless chicken breasts, cubed
16 ounces angel hair pasta
1/2 cup sour cream
Directions:
In a large pan or dutch oven, saute the onion and garlic in 2 tablespoons butter until tender.
Stir in the broth, tomato sauce, green onions, Worcestershire sauce and hot pepper sauce. Bring to a boil.
Reduce heat, simmer uncovered for 10 minutes.
Meanwhile, in a large resealable plastic bag, combine the salt, garlic powder, pepper, basil and cumin, mix well. Add chicken and toss to coat.
In a skillet, saute chicken in remaining butter until juices run clear.
Add chicken to tomato sauce, simmer for 10 minutes.
Cook pasta according to package directions, drain.
Top with chicken mixture and garnish with sour cream if you like.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.