Tequila Chicken Linguine

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #36296

January 13, 2021



"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related