Tequila Chicken over Linguine

• 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)

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.

cornstarch, salt, tequila, chicken broth, chicken, olive oil, tequila, red bell pepper, red onion, frozen corn, tomatoes, orange juice, cilantro, linguine

Taken from www.food.com/recipe/tequila-chicken-over-linguine-345765 (may not work)