Chicken Tequila Fettuccini
Description
Red, yellow and green bell peppers reflect the vibrancy of this creamy chicken fettucini with jalapenos, garlic and cilantro. Tequila and lime give a unique finish.
Ingredients
•
1 (16 ounce) package fettuccine pasta
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1/3 cup chopped fresh cilantro
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2 tablespoons minced garlic
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2 tablespoons minced jalapeno peppers
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3 tablespoons butter
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1/2 cup chicken stock
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3 tablespoons tequila
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2 tablespoons fresh lime juice
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3 tablespoons soy sauce
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1 1/4 pounds skinless, boneless chicken breast halves - cubed
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1/4 red onion, sliced
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1 red bell pepper, thinly sliced
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1/2 yellow bell pepper, thinly sliced
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1/2 green bell pepper, sliced
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1 1/2 cups heavy whipping cream
Directions
1
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.
2
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.
3
Meanwhile, cook fettuccini according to package directions.
4
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.