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Spicy Chicken

"I serve this zippy chicken with plenty of sour cream and 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."

8 ServingsPrep: 10 min. Cook: 35 min.

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

Directions

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.

2 of 2

Spicy Chicken (continued)

Directions (continued)

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. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 472 calories, 13 g fat (7 g saturated fat), 92 mg cholesterol, 1,684 mg sodium, 52 g carbohydrate, 3 g fiber, 33 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.