Ingredients

Instructions

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