Tequila Chicken Linguine
"This sophisticated sauté' 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 sauté times and you'll have a delightful dish"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (462.5 g)
- Calories 328.5
- Total Fat - 13.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 272.2 mg
- Sodium - 1230.6 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 4.3 g
- Sugars - 11.4 g
- Protein - 23.6 g
- Calcium - 51.2 mg
- Iron - 3.8 mg
- Vitamin C - 45.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 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.
Step 2
Cook linguine according to directions, drain and put in a large bowl.
Step 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 minutes, add 1/4 cup broth, onion, peppers, corn, tomato, orange juice and 2 tablespoons oil, and salt to skillet, let it cook about 2 minutes.
Step 4
Stir in reserved cornstarch mixture & and bring to boil, just to thicken.
Step 5
Add chicken/vegetable mixture to cooked linguine, serve warm with a sprinkle of fresh cilantro.
Tips
No special items needed.
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