Monday, January 23, 2012

Spicy Chicken Spaghetti

1 medium onion, chopped
6 garlic cloves, minced
5 Tbs. butter, divided
3 c. chicken broth
2 cans (15 oz. each) tomato sauce
2 c. chopped green onions
2 Tbs. Worcestershire sauce
2 tsp. dried thyme
1 ½ tsp. cayenne pepper
¼  tsp. hot pepper sauce
1 Tbs. salt
1 ½ tsp. garlic powder
1 ½ tsp. pepper
1 tsp. dried basil
¼ tsp. ground cumin
2 pounds boneless skinless chicken breasts, cubed
16 oz. angel hair pasta
½ c. sour cream

In a large saucepan or Dutch oven, sauté the onion and garlic in 2 Tbs. butter until tender.  Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne, 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, sauté 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. Yield: 8 servings 

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