Tequila Lime Chicken Cilantro Pasta

• 1 lb skinless boneless chicken tenders
• 1 bunch of fresh cilantro
• 1/2 cup Tequila
• Jucie of 2 limes plus zest
• 1 lb pasta of choice (I prefer whole wheat)
• 1 clove of garlic
• 2tbsp olive oil + 5tbsp olive oil
• Salt & pepper to taste

1. Bring a pot of salted water to a boil, cook pasta according to package direction, once pasta is cooked, drain and add 5tbsp of olive oil to prevent pasta from sticking.
2. In a seperate pan add 2tbsp olive oil and chopped garilc, cook until fragrant approximately 2 minutes. Add the skinless, boneless chicken tenders cook until golden on ea. side ~4-6 minutes per side. Add the zest & lime juice, salt and pepper, follow with the tequilla. Allow to cook until the alcohol is evaported about 3 minutes. Insure that the chicken is fully cooked ~160F. Top off with the fresh chopped cilantro. Add the chicken mix to the pasta and enjoy.

chicken tenders, cilantro, tequila, pasta of choice, clove of garlic, olive oil , salt

Taken from www.epicurious.com/recipes/member/views/tequila-lime-chicken-cilantro-pasta-1200625 (may not work)