Chicken: Chicken Tequila Fettuccini
INGREDIENTS
Servings: 4
fettuccine pasta
chopped fresh cilantro
minced garlic
minced jalapeno peppers
butter
chicken stock
tequila
fresh lime juice
soy sauce
skinless, boneless chicken breast halves - cubed
red onion, sliced
red bell pepper, thinly sliced
yellow bell pepper, thinly sliced
green bell pepper, sliced
heavy whipping cream
DIRECTIONS
- In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the 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 the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
- Meanwhile, cook fettuccini according to package directions.
- When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
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