Saturday, March 5, 2016

Chicken Tequila Pasta With Feta

Chicken Tequila Pasta With Feta 
Serves 4.
2 T. olive oil
1 large onion, chopped
5 cloves garlic, minced
2/3 cup chicken broth
1-15 oz. can diced tomatoes with juices
3/4 cup tequila (you can also sub more chicken broth for the tequila) 

1 T. chili powder
2 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. cayenne pepper
6 T. fresh lime juice
2 cups shredded cooked chicken breast
8 oz. bow tie pasta
3/4 cup crumbled sheep’s milk feta cheese
3 T. minced cilantro

Heat the olive oil in a large skillet. Add onion and garlic; sauté until translucent, 8 minutes. Add chicken broth, tomatoes with juices, tequila and spices. Cover and simmer until thickened to sauce consistency, about 20 minutes. Add lime juice and chicken and cook until warmed through, about 5 minutes.

Meanwhile, cook pasta in boiling salted water until just tender. Drain well. Transfer to pasta bowl and add chicken and sauce. Toss well. Sprinkle with cheese and garnish with cilantro. 

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