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Spicy Chicken and Tomato Pasta

TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD: 8 servings.
"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

  • 1. 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.
  • 2. 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.

Nutrition Facts

1 serving: 244 calories, 11g fat (5g saturated fat), 84mg cholesterol, 1348mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 26g protein.

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