Ingredients Jump to Instructions ↓

  1. 1 pound boneless, skinless chicken breast, cubed

  2. 1 teaspoon garlic powder

  3. 2/3 cup lime wine cooler

  4. 2 tablespoons flour

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon freshly ground black pepper

  7. 1 1/2 tablespoons olive oil

  8. 3 cups noodles, cooked

  9. 4 tablespoons prepared guacamole

  10. 2 tablespoons light sour cream

  11. 4 tablespoons shredded Monterey Jack cheese lime wedges for garnish, optional avocado slices sprinkled with lemon juice for garnish, optional

Instructions Jump to Ingredients ↑

  1. In medium bowl, place chicken and sprinkle with garlic powder. Add wine cooler, cover and refrigerate at least 30 minutes.

  2. Using colander, thoroughly drain marinade from chicken. In a shallow glass dish, combine flour, salt and pepper; add chicken, turning to coat well.

  3. In large skillet, heat oil over medium-high heat. Add chicken and stir-fry about until fork can be inserted with ease and juices run clear, about 4 minutes.

  4. In a large bowl, place noodles, guacamole and sour cream and stir to combine. Arrange on serving platter and top with chicken. Sprinkle with cheese. Garnish, if desired with lime wedges and thin slices of avocado.


Send feedback