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Chicken Tequilla

1 c Strong chicken stock

9 oz Whole tomatoes (undrained)

3 Cloves garlic; minced

2 Boneless chicken breasts

1/2 c Tequilla

1 Juice from two limes

Heavy dash cayenne pepper 1 ts Chili powder

1 ts Cumin

1/2 ts Coriander

Salt to taste Olive oil Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Saute` 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. FROM: SHERYL HOUSE (FGKG27A) -----

 

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