SAMS CAFE TEQUILA CHICKEN PASTA

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SAM'S CAFE TEQUILA CHICKEN PASTA

Source: Sam's Cafe, Phoenix, Arizona

2 to 3 poblano chiles to make
    1/2 cup roasted, peeled
    poblano strips
1/2 C. chicken broth
12 oz. grilled chicken breast, cut
    in strips
1 C. mixed fresh vegetables, cut in
    matchstick strips
2 C. canned black beans,
    rinsed and drained
4 C. cooked penne pasta
4 oz. garlic butter
1/4 C. gold tequila
1 T. seeded and chopped jalapeño
1 T. chopped fresh cilantro
Pico de Gallo (fresh salsa)

Heat oven to 450ºF. 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.