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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
Chicken:
4 whole boneless skinless chicken breast halves cut into thin strips
Salt and pepper to taste
2 tablespoons olive oil
Sauce:
1 tbspolive oil
1 large onion, chopped
5 cloves garlic, minced or mashed
2/3 cup chicken broth
14 1/2 ounces canned diced tomatoes, including juice
3/4 cup tequila
2 tsp ground cumin
1/2 tsp ground coriander
1 tbspchili powder
1/8 tsp cayenne
6 tablespoons fresh lime juice
8 ounces bowtie or rotini, cooked al dente, drained (Reserve about 1/2 cup of pasta water)
1/4 cup fresh cilantro, chopped
3/4 cup Feta cheese, crumbled
3 whole green onions, chopped
Season chicken with salt and pepper. Heat the oil in a wok or large skillet over medium high heat. Add the chicken and toss until almost cooked through, 2-3 minutes. Remove chicken from pan with a slotted spoon.
Add additional oil to pan and add the onions. Cook them for about 5 minutes until they’re nearly tender. Add the garlic and stir briefly (about a minute). Then add chicken broth, tomatoes, tequila, chili powder, cumin, coriander and cayenne. Bring this mixture to a boil, then reduce heat and simmer until sauce has just begun to thicken slightly, no more than 15 minutes. (You actually want ample soupy-sauce as the pasta absorbs some of it.)
Into the tomato sauce add the lime juice and chicken (including any juices). Simmer until the chicken is cooked through, about 1-2 minutes. If the pasta is too dry, add about 2 T. of pasta water to it, and add more if needed. Add the pasta to the sauce along with half the cilantro and toss it to coat with the sauce. Serve with Feta, green onions and cilantro on top.
NOTE: Leftovers might require thinning down with a little more water since the pasta will have absorbed all of the fluid.
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TEQUILA CHICKEN PASTA
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
Chicken:
4 whole boneless skinless chicken breast halves cut into thin strips
Salt and pepper to taste
2 tablespoons olive oil
Sauce:
1 tbspolive oil
1 large onion, chopped
5 cloves garlic, minced or mashed
2/3 cup chicken broth
14 1/2 ounces canned diced tomatoes, including juice
3/4 cup tequila
2 tsp ground cumin
1/2 tsp ground coriander
1 tbspchili powder
1/8 tsp cayenne
6 tablespoons fresh lime juice
8 ounces bowtie or rotini, cooked al dente, drained (Reserve about 1/2 cup of pasta water)
1/4 cup fresh cilantro, chopped
3/4 cup Feta cheese, crumbled
3 whole green onions, chopped
Season chicken with salt and pepper. Heat the oil in a wok or large skillet over medium high heat. Add the chicken and toss until almost cooked through, 2-3 minutes. Remove chicken from pan with a slotted spoon.
Add additional oil to pan and add the onions. Cook them for about 5 minutes until they’re nearly tender. Add the garlic and stir briefly (about a minute). Then add chicken broth, tomatoes, tequila, chili powder, cumin, coriander and cayenne. Bring this mixture to a boil, then reduce heat and simmer until sauce has just begun to thicken slightly, no more than 15 minutes. (You actually want ample soupy-sauce as the pasta absorbs some of it.)
Into the tomato sauce add the lime juice and chicken (including any juices). Simmer until the chicken is cooked through, about 1-2 minutes. If the pasta is too dry, add about 2 T. of pasta water to it, and add more if needed. Add the pasta to the sauce along with half the cilantro and toss it to coat with the sauce. Serve with Feta, green onions and cilantro on top.
NOTE: Leftovers might require thinning down with a little more water since the pasta will have absorbed all of the fluid.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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