Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 pound raw chicken tenders; ½ teaspoon salt; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon black pepper; 2 tablespoons olive oil, divided; 1 cup cubed cured chorizo; ½ cup diced green bell peppers; ½ cup diced red bell peppers; ½ cup diced yellow onion; ⅓ cup tequila; 1 tablespoon minced chipotle peppers in adobo; ¼ cup tomato paste; 1 cup chicken broth; 1 cup heavy cream; ¼ teaspoon dried oregano; 1 pound penne pasta, cooked al dente; ⅓ cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley

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https://www.mashed.com/2308052/chicken-chorizo-penne-alla-tequila-recipe/

Tequila Takes This Chicken And Chorizo Pasta To The Next Level - Mashed

Put a fun spin on everyone's favorite pasta dish with our chicken and chorizo penne alla tequila recipe, featuring a perfectly spicy, smoky, and creamy sauce.

Rezept

dinner lunch pasta

Zubereitungszeit ca. 45 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 25 Minuten

Zutaten:

1 pound raw chicken tenders
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
2 tablespoons olive oil, divided
1 cup cubed cured chorizo
½ cup diced green bell peppers
½ cup diced red bell peppers
½ cup diced yellow onion
⅓ cup tequila
1 tablespoon minced chipotle peppers in adobo
¼ cup tomato paste
1 cup chicken broth
1 cup heavy cream
¼ teaspoon dried oregano
1 pound penne pasta, cooked al dente
⅓ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Arbeitsschritte:

Place the raw chicken tenders in a large bowl.
Season the tenders with salt, garlic powder, onion powder, and black pepper. Toss to coat.
Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium-high heat.
Once hot, add the seasoned chicken, and cook for 2 to 3 minutes per side until seared and cooked through.
Remove the seared chicken from the skillet and set it aside to rest for 5 minutes.
Once rested, cut the chicken into bite-sized pieces and set it aside.
Add the remaining olive oil to the skillet and return to medium-high heat.
Once hot, add the chorizo, bell peppers, and onion. Saute for 3 minutes.
Briefly remove the skillet from the heat and deglaze with tequila. Return the skillet to the heat and simmer until the tequila has mostly evaporated.
Add the chipotle peppers and tomato paste to the skillet and stir to coat the veggies.
Add the broth, heavy cream, and dried oregano to the skillet and whisk to combine.
Bring the sauce to a simmer and, once simmering, reduce the heat to medium-low. Cook, whisking occasionally, for 10 minutes or until the sauce has thickened.
Add the cooked pasta and chicken pieces to the skillet and toss to coat in the sauce.
Cook the sauced pasta for 2 more minutes, just long enough to reheat the noodles and chicken, stirring occasionally.
Divide the pasta between plates and sprinkle with Parmesan and parsley before serving.