Title: Chicken Tequila
Categories: Chicken Pasta Mexican
Yield: 4 Servings
| 1 | c | Strong chicken stock |
| 9 | oz | Whole tomatoes; undrained |
| 3 | | Cloves garlic; minced |
| 2 | | Chicken breasts; boneless |
| 1/2 | c | Tequila |
| 2 | | Juice from two limes |
| | | Heavy dash cayenne pepper |
| 1 | ts | Chili powder |
| 1 | ts | Cumin |
| 1/2 | ts | Coriander |
| | | Salt to taste |
| | | Olive oil |
Simmer the chicken breasts in the stock, until tender. Remove and cube. Set
aside, reserving stock. Saute' the garlic in olive oil. Add tomatoes
(breaking up) and the remaining ingredients; simmer, covered 1/2 hour. Add
chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick,
add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh
basil or parsley leaves. By HANRE on