Tequila Chicken Penne

In a bowl mix together the chicken with the garlic powder, paprika, chili flakes, black pepper and salt. Cover with plastic and set in the fridge for two hours. You don't need to let it set for so long, I just like to do so.

In a pan on medium heat add the olive oil and the shallot. Stir the pan until the shallots get translucent and then add the chili pepper. Turn the heat up to high and add the chicken and garlic and agitate the pan constantly for about two minutes.

Into the hot pan add the tequila and stand back, the pan will flame up. When the flames die down lower the heat back to medium and stir everything around.

In another pan/pot bring salted water to a boil and add the penne pasta. Cook until al dente according to your package instructions.

While the pasta is boiling continue stirring the pan around. When it smells like most of the alcohol has cooked off, pour in the heavy cream. Mix everything around and then add 2 handfulls of the spinach. Stir it in until it wilts and then remove the pan from the heat.

Remove two tablespoons of the pasta water from the pot and mix it into the pan, then drain the pasta.

In the pan or pot mix together the pasta with the tequila chicken cream sauce. Give everything a good toss and then add in the last of the spinach and mix that around as well.

Plate and add cheese if you want.