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.