Chicken Tequila

By lknowles

Accuchef

Ingredients

• 4 Chicken Breast Halves, Boned & Skinned
• 1 Cup Chicken Stock
• 3 Garlic Clove, Minced
• Olive Oil
• 1 Can Tomatoes (9 Oz, Undrained)
• 1/2 Cup Tequila
• 1/4 Cup Lime Juice (2 Limes)
• 1/4 Tsp Cayenne
• 1 Tsp Chili Powder
• 1 Tsp Cumin
• 1/2 Tsp Coriander
• 1/2 Tsp Salt

Preparation

Step 1

Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Sauté 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.

Per Serving: 229 Cal (13% from Fat, 73% from Protein, 15% from Carb); 29 g Protein; 2 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 1 g Poly Fat; 6 g Carb; 1 g Fiber; 290 mg Sodium; 68 mg Cholesterol; AccuPoints = 4.5; Exchanges = 1 Veg - 4 Very Lean Meat - -0 Fat