Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Braham Estate in Greenville, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Heat oil in sauté pan.
  2. Add garlic and sauté for 30 seconds.
  3. Add onions and sauté one minute then add peppers and continue to sauté another minute.
  4. Deglaze with chicken stock reducing by half then add V-8 juice and cayenne pepper and bring to a boil and simmer 10 minutes.
  5. Thicken with cornstarch.
  6. Season with salt and pepper.
  7. Place pasta and sauce in pan and heat until hot.
  8. Arrange in serving dish and top with chicken breast.
  9. Garnish with Parmesan cheese and parsley.

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