Spicy Chicken

• medium onion↗1

  chopped

• cloves garlic↗6

  minced

• butter or margarine↗5 tablespoons

  divided

• chicken broth↗3 cups
• tomato sauce↗2

  (15 ounce) cans

• green onions2 cups

  chopped

• Worcestershire sauce↗2 tablespoons
• dried thyme↗2 teaspoons
• cayenne pepper↗1 1⁄2 teaspoons
• hot sauce↗1⁄2 teaspoon
• salt↗1 teaspoon
• garlic powder↗1 1⁄2 teaspoons
• pepper↗1 1⁄2 teaspoons
• basil↗1 teaspoon
• ground cumin↗1⁄4 teaspoon
• lbs boneless skinless chicken breasts, cubed↗2
• ounces angel hair pasta↗16
• cup sour cream (optional)↗1⁄2

Step-by-step instructions

1. 1

   In a large Dutch oven, saute the onion and garlic in 2 tablespoons butter until tender.

2. 2

   Stir in the broth and next 6 ingredients.

3. 3

   Bring to a boil; reduce heat, simmer, uncovered 10 minutes.

4. 4

   In a large zip-top plastic bag, combine salt, garlic powder, pepper, basil and cumin; mix well.

5. 5

   Add chicken and toss to coat.

6. 6

   In a skillet, saute chicken in remaining butter until juices run clear.

7. 7

   Add chicken to tomato sauce; simmer for 10 minutes.

8. 8

   Cook pasta according to package directions; drain.

9. 9

   Top with chicken mixture.

10. 10

    Garnish with sour cream, if desired.