- 12 ounces spaghetti
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves – diced
- 1/4 cup Italian seasoning
- 2 teaspoons bottled minced garlic
- 1 (15.5 ounce) can diced tomatoes
- 1/2 cup tequila
- salt and ground black pepper to taste
- Bring a large pot of lightly-salted water to a boil; add the pasta and cook until al dente, 8 to 10 minutes; drain. Place spaghetti in a large bowl.
- Heat the olive oil in a skillet over medium heat. Cook and stir the chicken in the hot oil until browned; stir in the Italian seasoning and garlic and cook until the chicken is cooked through, about 5 minutes. Add the tomatoes and tequila; simmer another 5 minutes. Season with salt and pepper. Pour into the bowl with the spaghetti and stir to combine; serve immediately.