Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Strong chicken stock |
| 9 ounces | Whole tomatoes; undrained |
| 3 \N | Cloves garlic; minced |
| 2 \N | Chicken breasts; boneless |
| ½ cup | Tequila |
| 2 \N | Juice from two limes |
| \N \N | Heavy dash cayenne pepper |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Cumin |
| ½ teaspoon | Coriander |
| \N \N | Salt to taste |
| \N \N | 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 ½ 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.