Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Pasta
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Chili powder
1 t 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.
