Tequila Chicken over Linguine |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This sophisticated saute' gets a subtly smoky flavor from a shot of tequila. I've never been able to find pepper linguine, so I always use regular linguine. This is another recipe from my Arizona Favorites and has become a family favorite here at the Watson house. After making this dish many times, I have discovered NOT 2 Overcook the veggies, stick to the saute times and you'll have a delightful dish. Ingredients:
2 tablespoons cornstarch |
1 teaspoon salt |
2 tablespoons tequila |
1/2 cup chicken broth |
1 lb chicken breast (sliced thin) |
3 tablespoons olive oil |
1/2 cup tequila |
1 cup red bell pepper (1/2-inch dices) |
1/2 cup red onion (chopped) |
1 1/4 cups frozen corn (thawed) |
4 plum tomatoes (diced) |
1/2 cup orange juice |
1/2 cup cilantro (chopped) |
10 ounces linguine (pepper-flavored or regular) |
Directions:
1. In a large bowl, combine cornstarch,salt, tequila (2 tablespoons) & 1/4 cup broth, add chicken and toss, cover and refrigerate 1 hour or overnight.
2. Cook linguine according to directions, drain and put in a large bowl.
3. In a large skillet, heat oil over medium heat, lift chicken from marinade & stir fry chicken about 4 minutes, stir in 1/2 cup tequila & cook 2 more min,.
4. Add 1/4 cup broth,onion, peppers,corn,tomato,orange juice and 2 tablepoons oil, and salt to skillet, let it cook about 2 minute.
5. Stir in reserved cornstarch mixture & and bring to boil, just to thicken.
6. Add chicken/vegtable mixture to cooked linguine, and toss in cilantro.
|
|