| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Chicken, Pasta, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Strong chicken stock |
| 9 |
oz |
Whole tomatoes; undrained |
| 3 |
|
Cloves garlic; minced |
| 2 |
|
Chicken breasts; boneless |
| 1/2 |
c |
Tequila |
| 2 |
|
Juice from two limes |
|
|
Heavy dash cayenne pepper |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Coriander |
|
|
Salt to taste |
|
|
Olive oil |
INSTRUCTIONS
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 1/2
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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