Tequila Chicken Pasta

• 2 (8 ounce) boneless skinless chicken breasts, cut into small chunks
• 1 green bell pepper, sliced
• 1/2 small white onions or 1/2 small brown onion, sliced
• 4 ounces tomato sauce
• 1 teaspoon chicken bouillon granule
• 1 teaspoon fresh lime juice
• 1/2 cup tequila (2-3 healthy splashes)
• 4 tablespoons oil (for cooking)
• 3 fresh garlic cloves (minced or pressed)
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup hot water

1. Heat oil in large skillet.
2. Cook chicken halfway, about 5-7 minutes om med-high heat.
3. Add pepper, garlic and onion to pan, cook an additional 3-4 minutes or until they begin to soften Season with pepper, onion powder, and cayenne.
4. cook additional 2-3 min on medium heat.
5. At this stage add the lime juice and tequila, distributing evenly. Turn flame to low.
6. Add tomato sauce and stir to coat. At this point add the bouillon to the hot water and dissolve. Add the water 1 tbsp at a time and stir, until the desired consistency is reached.
7. Serve tossed with your favorite pasta, (12-16 oz.).

chicken breasts, green bell pepper, white onions, tomato sauce, chicken bouillon granule, lime juice, tequila, oil, garlic, pepper, onion powder, cayenne pepper, hot water

Taken from www.food.com/recipe/tequila-chicken-pasta-130202 (may not work)