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Chicken Tequila

Chicken Tequila

Chicken Tequila


1 Cup canned chicken broth

2 boneless skinless chicken breast halves

1 Tablespoon olive oil

1 Med. onion, chopped

3 Large garlic cloves, minced

1 Cup canned whole tomatoes chopped, juice reserved.

1/2 Cup tequila

1 Tablespoon Chile powder

2 Teaspoon cumin

1/2 Teaspoon ground coriander

1/8 Teaspoon cayenne pepper

3 Tablespoon fresh lime juice

3 Cups bow tie pasta

1/2 Cup feta cheese, crumbled

2 Tablespoon chopped fresh cilantro



Bring chicken broth to boil in heavy large saucepan over med-high heat. Add chicken, reduce heat and simmer until chicken is just cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to plate and cool slightly. Cut chicken into 1/2” cubes. Reserve 1/3 cup broth. Heat oil in heavy large skillet over med-high heat.  Add onions and garlic, sauté until onion is translucent, 8 minutes. Add reserved 1/3 cup broth, tomatoes with reserved juices, tequila, Chili powder, Cumin, coriander and cayenne pepper. Cover and simmer until thickened to sauce consistency about 20 minutes.  Add lime juice and chicken and cook until chicken is warmed through, about 5 minutes.  Meanwhile cook pasta in large pot of salted water until just tender, but still firm to bite, stirring occasionally. Drain well. Transfer to large bowl. Add chicken and sauce and toss well. Sprinkle pasta with cheese, garnish with cilantro.





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