04-09-2005, 05:23 PM
2 to 3 poblano chiles to make 1/2 cup roasted,
peeled poblano strips
1/2 cup chicken broth
12 ounces grilled chicken breast, cut into strips
1 cup mixed fresh vegetables, cut into matchstick strips
2 cups canned black beans, rinsed and drained
4 cups cooked penne pasta
4 ounces garlic butter
1/4 cup gold tequila
1 tablespoon seeded and chopped jalapeño
1 tablespoon chopped fresh cilantro
Pico de Gallo (fresh salsa)
Heat oven to 450 degrees F. Add whole peppers and heat for 8 to 10 minutes, or until skins start to blister. Remove from oven and place in a paper bag for 10 minutes. Remove skin and cut peppers into long, thin strips.
In a 10-inch skillet, heat chicken broth over medium heat. Add roasted pepper, chicken, mixed vegetables and black beans. Add cooked pasta and simmer until vegetables and black beans are hot, about 3 to 5 minutes. Add garlic butter and flame with tequila. Cook for about 45 seconds. Add jalapeño and cilantro, tossing well. Serve in pasta bowls and top with Pico de Gallo.
peeled poblano strips
1/2 cup chicken broth
12 ounces grilled chicken breast, cut into strips
1 cup mixed fresh vegetables, cut into matchstick strips
2 cups canned black beans, rinsed and drained
4 cups cooked penne pasta
4 ounces garlic butter
1/4 cup gold tequila
1 tablespoon seeded and chopped jalapeño
1 tablespoon chopped fresh cilantro
Pico de Gallo (fresh salsa)
Heat oven to 450 degrees F. Add whole peppers and heat for 8 to 10 minutes, or until skins start to blister. Remove from oven and place in a paper bag for 10 minutes. Remove skin and cut peppers into long, thin strips.
In a 10-inch skillet, heat chicken broth over medium heat. Add roasted pepper, chicken, mixed vegetables and black beans. Add cooked pasta and simmer until vegetables and black beans are hot, about 3 to 5 minutes. Add garlic butter and flame with tequila. Cook for about 45 seconds. Add jalapeño and cilantro, tossing well. Serve in pasta bowls and top with Pico de Gallo.