Busters Recipes

Chicken Tequila

1 c. canned chicken broth
2 boneless skinless chicken breast halves
1 T. olive oil
1 medium onion, chopped
3 large garlic cloves, minced
1 c. canned whole tomatoes, chopped, juices reserved
1/2 c. tequila
1 T. chili powder
2 tsp.. ground cumin
1/2 tsp.. ground coriander
1/8 tsp.. cayenne pepper
3 T. fresh lime juice
3 c. bow-tie pasta
1/2 c. queso ranchero OR feta cheese,
crumbled
2 T. chopped fresh cilantro

Bring chicken broth to boil in heavy large saucepan over medium-high heat.
Add chicken, reduce heat and simmer until chicken is just cooked through, about 15 min. Using slotted spoon, transfer chicken to plate and cool slightly. Cut chicken into 1/2" cubes. Reserve 1/3 c. broth.

Heat oil in heavy large skillet over medium-high heat. Add onion and garlic; sauté until onion is translucent, 8 min. Add reserved 1/3 c. chicken broth, tomatoes with reserved juices, tequila, chili powder, cumin, coriander and cayenne pepper.
Cover and simmer until thickened to sauce consistency, about 20 min. Add lime juice and chicken and cook until chicken is warmed through, about 5 min.

Meanwhile, cook pasta in large pot of boiling 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 chopped fresh cilantro and serve.

Serves 2.