Chicken Tequila Fettuccine

Chicken Tequila Fettuccine

Dinner, Italian, Tequila
Cooks in    Serves 4-6
Ingredients
  • 1 lb dry spinach fettuccine (or 2 pounds fresh)
  • 1/2 cup chopped fresh cilantro (2 Tbls. reserved for garnish)
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
  • 3 tablespoons unsalted butter
  • 1/2 cup chicken stock
  • 2 tablespoons gold tequila
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons soy sauce
  • 1 1/4 lbs chicken breasts, diced into 3/4 inch pieces
  • 1/4 medium red onion , thinly sliced
  • 1/2 medium red bell peppe , thinly sliced
  • 1/2 medium yellow bell pepper, thinly sliced
  • 1/2 medium green bell pepper, thinly sliced
  • 1 1/2 cups heavy cream
Directions
  • Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh.
  • Pasta may be cooked slightly ahead of time, rinsed and oiled and then reheated by dipping into boiling water or cooked to coincide with the finishing of the sauce/topping.
  • Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons melted butter over medium heat for 4 to 5 minutes.
  • Add stock, tequila and lime juice.
  • Bring the mixture to a boil and cook until reduced to a paste-like consistency; set aside.
  • Pour soy sauce over diced chicken; set aside for 5 minutes.
  • Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat.
  • When the vegetables have softened, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
  • Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  • When the sauce is done, toss with well-drained spinach fettucine and cilantro.
  • Many thanks to Food.com

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