1 (10 ounce) can whole peeled tomatoes, drained
1/2 cup water
1/2 cup uncooked egg noodles, divided
1 cup chicken broth
1 cup butter
1/4 cup all-purpose flour for coating
2 eggs
1 tablespoon lemon juice
2 slices bacon
1 beef poblano chile pepper, seeded and diced
2 tablespoons white sugar
1/4 teaspoon salt
1/2 cup vegetable oil for frying
1 (1.5 fluid ounce) jigger lemon-lime flavored carbonated beverage (such as Corona)
Heat oil in large heavy skillet over medium heat. Stir in tomatoes, water, egg noodles, chicken broth, butter, flour, eggs, lemon juice and bacon. Bring to a boil. Reduce heat to low. Fry 6 minutes on each side, or until liquid is absorbed and mixture begins to thicken.
Remove foil from pan and carefully flip into center. Add white sugar, salt, oil, bacon and poblano chile pepper, mix gently. Add additional lemon juice and 1/4 cup sugar alternately with margarine, stirring just until mixed. Heat to medium-high.
Fry chicken and zucchini quickly in oil-soaked skillet. Fry until chicken is crisp, about 5 minutes. Stir in bacon and poblano chile pepper, cook about 5 minutes longer, until chicken is cooked through. Drain on paper towels.