An entire head of garlic flavors this rich and delicious sauce made with tomatoes, onions, mushrooms, bell peppers, corn and a dash of beer. Stir in chicken sauteed with garlic and toss with hot angel hair pasta.
INGREDIENTS (for 8 servings):
- 2 (8 ounce) packages angel hair pasta
- 6 skinless, boneless chicken breast halves, cut into bite size pieces
- 2 tablespoons olive oil
- 1 medium head garlic, minced
- 4 cups stewed tomatoes
- 1 large onion, chopped
- 2 cups fresh sliced mushrooms
- 4 large tomatoes, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 1/2 cups corn
- 1/2 cup light beer
In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear.
In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour.
In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
Toss pasta with garlic chicken sauce. Serve warm.