Garlic Chicken Marinara Recipe

Garlic Chicken Marinara Recipe

  • 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
  1. 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.
  2. 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.
  3. In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
  4. Toss pasta with garlic chicken sauce. Serve warm.
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