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Garlic Chicken Marinara

By: Devin Kinyon

"A great alternative to traditional spaghetti marinara. Beware, this is truly for garlic lovers!"

Rate/Review | Read Reviews (5)

What to Drink?
	Pinot Noir

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

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.