Chicken Tequila Fettuccine |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Here's a Southwest twist to chicken and fettuccine! This has an intriguing flavor and is a colorful entrée! I like to serve this with a mixed lettuce and fruit salad on the side and garlic bread. Originally from Pleasures of the Good Earth , a cookbook I got in Sedona, Arizona. Ingredients:
1 lb spinach fettuccine |
1/2 cup chopped fresh cilantro, divided |
2 tablespoons minced garlic |
2 tablespoons minced jalapeno peppers, to taste |
3 tablespoons butter, divided |
1/2 cup chicken stock |
2 tablespoons gold tequila |
2 tablespoons lime juice |
3 tablespoons soy sauce |
1 1/4 lbs boneless skinless chicken breasts, cut in bite sized pieces |
1/4 medium red onion, diced |
1/2 medium red bell pepper, diced |
1/2 medium green bell pepper, diced |
1 1/2 cups heavy cream |
Directions:
1. Cook pasta al dente, according to package directions, and keep warm.
2. Cook 1/3 cup cilantro, garlic, and jalapeños in 2 tablespoons butter over medium heat for 5 minutes; add stock, tequila and lime juice.
3. Bring mixture to a boil and cook until paste like; set aside.
4. Pour soy sauce over chicken, set aside for 5 minutes.
5. Meanwhile, cook onion and peppers with remaining butter until limp, about 5 minutes.
6. Add chicken and soy sauce, then add reserved tequila/lime paste and cream; mix until all ingredients are blended well.
7. Simmer sauce until chicken is cooked through and sauce has thickened.
8. Serve over cooked fettuccine and garnish with reserved cilantro and additional diced jalapeños, if desired.
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