Sam's Cafe Tequila Chicken Pasta Source: Sam's Cafe, Phoenix, Arizona 2 to 3 poblano chiles to make 1/2 cup roasted,     peeled poblano strips 1/2 cup chicken broth 12 ounces 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 ounces garlic butter 1/4 cup gold tequila 1 tablespoon seeded and chopped jalapeño 1 tablespoon chopped fresh cilantro Pico de Gallo (fresh salsa) Heat oven to 450 degrees 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.