Spicy Chicken and Tomato Pasta
"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."
Spicy Chicken and Tomato Pasta Tips
How do you adjust the spice level of this spicy chicken and tomato pasta recipe?
Are spicy foods not your cup of tea? This dish can be toned down by decreasing or even eliminating the cayenne pepper. The small amount of hot pepper sauce in the recipe will add flavor and a hint of spice without adding heat. Not hot enough for you? Add another half teaspoon of cayenne pepper, or add a tablespoon of Sriracha sauce or another hot chili sauce. Find more spicy recipes here.What other ingredients can you use for spicy chicken and tomato pasta?
Chicken breast keeps this recipe lean and healthy, but large shrimp, chicken thighs or cubed extra firm tofu can be substituted for an entree that's still healthy. Swap Greek yogurt for the sour cream to add extra tang.How do you store spicy chicken and tomato pasta?
Spicy chicken and tomato pasta keeps well in the refrigerator for up to three days in a covered container, but note that spicy foods get even hotter over time.Research contributed by Mark Neufang, Taste of Home Culinary Assistant
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
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1Heat 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.
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2Meanwhile, 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.
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