Ingredients:
1 medium onions, chopped
6 cloves garlic, minced
5 tablespoons butter or 5 tablespoons margarine, divided
3 cups chicken broth
2 (15 ounce) cans tomato sauce
2 cups chopped green onions
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
1 1/2 teaspoons cayenne pepper
1/2 teaspoon hot sauce
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1 teaspoon basil
1/4 teaspoon ground cumin
2 lbs boneless skinless chicken breasts, cubed
16 ounces angel hair pasta
1/2 cup sour cream (optional)
Directions:
In a large Dutch oven, saute the onion and garlic in 2 tablespoons butter until tender.
Stir in the broth and next 6 ingredients.
Bring to a boil; reduce heat, simmer, uncovered 10 minutes.
In a large zip-top plastic bag, combine 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.
Garnish with sour cream, if desired.
Servings: 8
Time preparation: 45 min.
Time total: 75 min.