Spicy Chicken

By draingal

Ingredients

• 1 medium onion, chopped
• 6 garlic cloves, minced
• 5 tablespoons butter, divided
• 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 tablespoon salt
• 1 -1/2 teaspoons garlic powder
• 1 -1/2 teaspoons pepper
• 1 teaspoon dried basil
• 1 /4 teaspoon ground cumin
• 2 pounds boneless skinless chicken breasts, cubed
• 16 ounces angel hair pasta
• 1 /2 cup sour cream

Preparation

Step 1

Prep: 10 min. Cook: 35 min.

In a large saucepan or Dutch oven, saute the onion and garlic in 2 tablespoons 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, 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.