Sam's Cafe Tequila Chicken Pasta


  • 2 to 3 poblano chiles to make 1/2 cup roasted, peeled poblano strips
  • 1/2 cup chicken broth
  • 12 oz grilled chicken breast, cut into strips
  • 1 cup mixed fresh vegetables, cut into matchstick strips
  • 2 cups canned black beans, rinsed and drained
  • 4 cups cooked penne pasta
  • 4 oz garlic butter
  • 1/4 cup gold tequila
  • 1 Tbsp seeded and chopped jalapeño
  • 1 Tbsp chopped fresh cilantro
  • Pico de Gallo (fresh salsa)


Heat oven to 450° F. Add whole peppers and heat for 8 to 10 minutes, or until skins start to blister. Remove from oven and place in a paper bag for 10 minutes. Remove skin and cut peppers into long, thin strips.

In a 10-inch skillet, heat chicken broth over medium heat. Add roasted pepper, chicken, mixed vegetables and black beans. Add cooked pasta and simmer until vegetables and black beans are hot, about 3 to 5 minutes. Add garlic butter and flame with tequila. Cook for about 45 seconds. Add jalapeño and cilantro, tossing well. Serve in pasta bowls and top with Pico de Gallo.

Makes 4

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