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 jalape?
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 jalape? and cilantro, tossing well. Serve in pasta bowls and top with Pico de Gallo.