Ingredients
8 oz spaghetti or linguini
3-4 boneless chicken breasts, pounded thin
1 tbsp blackening spice (homemade recipe here)
2 tbsp extra virgin olive oil
4-5 garlic cloves, minced
1 tbsp butter
1 tbsp flour
1/4 cup tequila
1 cup chicken broth or stock
1/4 cup lime juice
1 tbsp dried parsley
Preparation
Cook pasta according to package directions.
Coat chicken in blackening seasoning. Heat 1 tbsp oil in a large skillet over medium high heat.
Add chicken and brown 4 minutes on each side. Reduce heat and cook until chicken is no longer pink (mine took another 4-5 minutes). Remove chicken to a plate and reserve.
Add remaining tbsp of olive oil and tbsp of butter to the pan. Add garlic and sauté over medium heat 1-2 minutes. Sprinkle flour and cook one more minute. Deglaze pan with tequila, cook 1-2 minutes. Add chicken broth and lime juice, bring to a boil. Simmer 5 minutes or until thickened, add parsley. Add drained pasta to the skillet and heat through. Add chicken back to the skillet and heat through. Serve immediately.
