Chicken Tequila

By

Accuchef

  • 4

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