spicy chicken and tomato pasta
Chicken
Spicy Chicken and Tomato Pasta
"I serve this spicy chicken and tomato pasta with full glasses of milk to calm the bite," comments Donna Michaelis of Madison, Wisconsin. "It's a super way to stay toasty on blustery autumn days."
Ingredients:
- 5 tablespoons butter, divided
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 3 cups chicken broth
- 2 cans (15 ounces each) 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 pepper sauce
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/4 teaspoon ground cumin
- 2 pounds boneless skinless chicken breasts, cubed
- hot cooked pasta
- sour cream, optional
Directions:
- Heat large saucepan or Dutch oven over medium heat; add 2 tablespoons butter. Cook and stir onion and garlic until tender, 2-3 minutes. 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 shallow bowl, combine the garlic powder, pepper, salt, basil and cumin; mix well. Add chicken and toss to coat. Heat a large skillet over medium-high heat. Add remaining butter; cook chicken, in batches, until no longer pink. Add chicken to tomato sauce; simmer for 10 minutes. Serve over pasta. If desired, garnish with sour cream.
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