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“A barn burner.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven, saute the onion and garlic in 2 tablespoons butter until tender.
  2. Stir in the broth and next 6 ingredients.
  3. Bring to a boil; reduce heat, simmer, uncovered 10 minutes.
  4. In a large zip-top plastic bag, combine salt, garlic powder, pepper, basil and cumin; mix well.
  5. Add chicken and toss to coat.
  6. In a skillet, saute chicken in remaining butter until juices run clear.
  7. Add chicken to tomato sauce; simmer for 10 minutes.
  8. Cook pasta according to package directions; drain.
  9. Top with chicken mixture.
  10. Garnish with sour cream, if desired.

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