Zutaten für Tequila Chicken Pasta
- Boneless Skinless Chicken Breasts
- Green Bell Pepper
- White Onions
- Tomato Sauce
- Chicken Bouillon Granule
- Fresh Lime Juice
- Tequila
- 1 tablespoon olive oil
- Fresh Garlic Cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- Cayenne Pepper
- Hot Water
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Zubereitung von Tequila Chicken Pasta
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 pound boneless, skinless chicken breasts and cook for 5-7 minutes per side, until browned and almost cooked through.
- Add 1/2 cup chopped bell pepper, 2 cloves minced garlic, and 1/2 cup chopped onion to the skillet. Cook for 3-4 minutes, until softened. Season with 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and a pinch of cayenne pepper.
- Cook for an additional 2-3 minutes on medium heat.
- Stir in 2 tablespoons lime juice and 1 ounce tequila. Cook for 1 minute, allowing the alcohol to cook off slightly.
- Reduce heat to low. Add 1 (28-ounce) can crushed tomatoes and stir to coat the chicken and vegetables.
- In a small bowl, dissolve 1 bouillon cube in 1/2 cup of hot water.
- Gradually add the bouillon mixture to the skillet, 1 tablespoon at a time, stirring until you reach your desired sauce consistency.
- Simmer for 5 minutes to allow flavors to meld.
- Serve the sauce over 1 pound of your favorite cooked pasta. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
21g
Fat
24g
Carbs
4g
