1 c  Strong chicken stock
9 oz Whole tomatoes; undrained
3    Cloves garlic; minced
2    Chicken breasts; boneless
1/2 c  Tequila
2    Juice from two limes
Heavy dash cayenne pepper
1 ts Chili powder
1 ts Cumin
1/2 ts Coriander
Salt to taste
Olive oil

Simmer the chicken breasts in the stock, until tender.
Remove and cube. Set aside, reserving stock. Saute
the garlic in olive oil. Add tomatoes (breaking up)
and the remaining ingredients; simmer, covered 1/2
hour. Add chicken and re-heat. Toss with cooked
noodles. If sauce becomes too thick, add the chicken
stock. Sprinkle with Parmesan cheese and garnish with
fresh basil or parsley leaves.