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Categories:
onion garlic butter chicken broth tomato sauce green onions Worcestershire sauce thyme cayenne pepper hot sauce salt garlic pepper basil ground cumin chicken breasts Pasta sour cream
Viewed: 43 - Published at: 9 years agoIngredients
- 1 medium onion, 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)
Method
- 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.
