Ingredients
5 tablespoons butter, divided1 medium onion, chopped6 garlic cloves, minced3 cups chicken broth2 cans (15 ounces each) tomato sauce2 cups chopped green onions2 tablespoons Worcestershire sauce2 teaspoons dried thyme1-1/2 teaspoons cayenne pepper1/2 teaspoon hot pepper sauce1-1/2 teaspoons garlic powder1-1/2 teaspoons pepper1 teaspoon salt1 teaspoon dried basil1/4 teaspoon ground cumin2 pounds boneless skinless chicken breasts, cubed Hot cooked pasta Sour cream, optional
Preparation
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.
