Chicken Kung-Pow!
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 5 chicken breasts
- 1 large onion, chopped
- 8 garlic cloves, crushed
- 2 cups mushrooms, sliced
- 3 tablespoons olive oil
- 3 cups chicken broth
- 2 (15 ounce) cans tomato sauce
- 2 cups green onions, chopped
- 1 green pepper, chopped
- 2 tablespoons Worcestershire sauce
- 1⁄4 teaspoon ground thyme
- 1 1⁄2 teaspoons cayenne pepper
- 1⁄2 teaspoon hot sauce, such as Tobasco
- 1 tablespoon salt
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons pepper
- 1 teaspoon dried basil
- 1⁄4 teaspoon ground cumin
- 16 ounces fettuccine, cooked per package directions
- 3⁄4 cup sour cream
Directions
- Throw your chicken breasts on a sheet, frozen or thawed, and cook it in the oven until done. I do not like working with raw chicken!
- In a large saucepan or Dutch oven, saute onion, garlic, and mushrooms in 1 1/2 Tbsp oil until browned.
- Stir in broth, tomato sauce, green onions, green pepper, Worcestershire sauce, thyme, cayenne and hot pepper sauce.
- Bring sauce to a boil.
- Reduce heat and simmer sauce, uncovered, for 10 minutes.
- In large resealable plastic bag, combine salt, garlic powder, pepper, basil and cumin; mix well.
- When chicken is cooked and cooled, cube it.
- Throw cubed chicken in plastic bag and shake to coat evenly.
- Saute chicken in remaining oil.
- Add chicken to tomato sauce and cook for another 10-20 minutes.
- Pour sauce over cooked pasta, add a dallop of sour cream ('cause it's spicy!) and enjoy!
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