Tequila Chicken over Linguine

Name: Tequila Chicken over Linguine
Ingredients: 2 tablespoons cornstarch; 1 teaspoon salt; 2 tablespoons tequila; 12 cup chicken broth; 1 lb chicken breast (sliced thin); 3 tablespoons olive oil; 12 cup tequila; 1 cup red bell pepper (1/2-inch dices); 12 cup red onion (chopped); 1 14 cups frozen corn (thawed); 4 plum tomatoes (diced); 12 cup orange juice; 12 cup cilantro (chopped); 10 ounces linguine (pepper-flavored or regular)

14 ingredients

6 steps

Ingredients

2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons tequila
12 cup chicken broth
1 lb chicken breast (sliced thin)
3 tablespoons olive oil
12 cup tequila
1 cup red bell pepper (1/2-inch dices)
12 cup red onion (chopped)
1 14 cups frozen corn (thawed)
4 plum tomatoes (diced)
12 cup orange juice
12 cup cilantro (chopped)
10 ounces linguine (pepper-flavored or regular)

Directions

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.
2

Cook linguine according to directions, drain and put in a large bowl.
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 min,.
4

Add 1/4 cup broth,onion, peppers,corn,tomato,orange juice and 2 tablepoons oil, and salt to skillet, let it cook about 2 minute.
5

Stir in reserved cornstarch mixture & and bring to boil, just to thicken.
6

Add chicken/vegtable mixture to cooked linguine, and toss in cilantro.