Italian Chicken Spaghetti With Tequila Recipes

ITALIAN SPAGHETTI WITH CHICKEN & ROASTED VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

ITALIAN CHICKEN SPAGHETTI WITH TEQUILA

Steps:

• Bring a large pot of lightly-salted water to a boil; add the pasta and cook until al dente, 8 to 10 minutes; drain. Place spaghetti in a large bowl.
• Heat the olive oil in a skillet over medium heat. Cook and stir the chicken in the hot oil until browned; stir in the Italian seasoning and garlic and cook until the chicken is cooked through, about 5 minutes. Add the tomatoes and tequila; simmer another 5 minutes. Season with salt and pepper. Pour into the bowl with the spaghetti and stir to combine; serve immediately.

ITALIAN CHICKEN WITH NEW ORLEANS SPAGHETTI BORDELAISE

Steps:

• Preheat oven to 350 degrees.
• Season thighs with salt, black pepper and cayenne.
• Peel 4 heads of garlic and crush half leaving the remaining cloves whole.
• Heat 1/2 cup olive oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners on medium-high heat.
• Add chicken and brown on both sides, setting aside when brown.
• Add crushed garlic and cook, stirring about 1 minute.
• Remove from heat and add remaining ingredients, stirring to mix well.
• Place chicken in roaster, cover tightly and cook for 1 hour.
• Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.
• Remove and set aside.
• Spaghetti Bordelaise:.
• In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.
• Drain well.
• In medium saucepan heat oil over medium heat.
• Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.
• Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.
• Add the butter and parsley and cook for another 2 minutes.
• Pour sauce over drained spaghetti, tossing to coat.
• Place in large serving bowl and coat with Parmesean Cheese.
• Place Spaghetti Bordelaise on plate and top with chicken thigh.

ITALIAN CHICKEN SPAGHETTI WITH TEQUILA

Steps:

• Bring a large pot of lightly-salted water to a boil; add the pasta and cook until al dente, 8 to 10 minutes; drain. Place spaghetti in a large bowl.
• Heat the olive oil in a skillet over medium heat. Cook and stir the chicken in the hot oil until browned; stir in the Italian seasoning and garlic and cook until the chicken is cooked through, about 5 minutes. Add the tomatoes and tequila; simmer another 5 minutes. Season with salt and pepper. Pour into the bowl with the spaghetti and stir to combine; serve immediately.

TEQUILA CHICKEN PASTA

Steps:

• Heat oil in large skillet.
• Cook chicken halfway, about 5-7 minutes om med-high heat.
• 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.
• cook additional 2-3 min on medium heat.
• At this stage add the lime juice and tequila, distributing evenly. Turn flame to low.
• 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.
• Serve tossed with your favorite pasta, (12-16 oz.).