Italian cooking, like this Spicy Chicken Sauce, is simple for Victoria Sande of Saxonburg, PA. She can’t believe anyone is intimidated by the thought of making homemade pasta; for her, pasta is like fast food. She shares her traditional family recipes, passed down from generations, with TABLE Magazine readers to encourage them to try cooking at home.
Don’t be chicken! Victoria’s recipe for Spicy Chicken Sauce radiates a gentle heat that’s perfect for a family meal. It’s also simple to make so don’t worry about stressing over this flavorful dish.
Spicy Chicken Sauce Recipe
INGREDIENTS
2 tbsp butter
2 garlic cloves, finely chopped
1 lb chicken breast, cut into bite-sized pieces
1 medium bell pepper, finely chopped
½ tbsp crushed pepper1 (10 oz) can condensed cream of mushroom or condensed cream of chicken soup
1 small onion, finely chopped
1 (8 oz) package sliced mushrooms
2 cups milk
1 (16 oz) can crushed tomatoes
1 tbsp cornstarch
Salt to taste
INSTRUCTIONS
- Dissolve the butter in a skillet. Add the chopped garlic and chicken. Sauté until the chicken becomes golden brown.
- Add the mushrooms, onions, bell pepper, and crushed tomatoes. Keep stirring until the vegetables are soft, then add the crushed pepper.
- In a separate bowl, dissolve the can of soup with milk and whisk until incorporated. Add to the chicken mixture.
- If the sauce is not thick enough, dissolve 1 tbsp of cornstarch with 1/3 cup of milk and add to the chicken mixture.
- This sauce is best served on linguini noodles.
Check out the rest of Victoria Sande’s pasta recipes!
Recipe by Victoria Sande / Photography by Dave Bryce / Styling by Anna Franklin
Subscribe to TABLE Magazine‘s print edition.