Chicken Tequila Fettuccine
- 1 lb. spinach Fettuccine, uncooked
- 1/2 cup chopped fresh cilantro
- 2 Tbsp. minced garlic
- 2 Tbsp. minced jalapeño pepper
- 3 Tbsp. unsalted butter or margarine
- 1/2 cup low-sodium chicken broth
- 2 Tbsp. gold tequila
- 2 Tbsp. lime juice
- 3 Tbsp. soy sauce
- 1-1/4 lbs. chicken breast, diced 3/4-inch
- 1/2 medium red onion, thinly sliced
- 1/2 medium red bell pepper, thinly sliced
- 1/2 medium yellow bell pepper, thinly sliced
- 1/2 medium green bell pepper, thinly sliced
- 1-1/2 cups heavy cream
Prepare pasta according to package directions; drain.
Saute cilantro, garlic and jalapeņo in 2 Tbsp. butter over medium heat for 4-5 minutes.
Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook
until reduced to a pastelike consistency. Set aside.
Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and
peppers, stirring occasionally, with remaining butter over medium heat until wilted.
Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring
to a boil, until chicken is cooked through, about 3 minutes.
Toss with hot pasta and serve immediately.
Source:
National Pasta Association
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