Chicken Tequila Fettuccini

1 (16 ounce) package Fettuccine

1/3 cup chopped fresh cilantro

2 TBS minced garlic

2 TBS minced jalapeno peppers

1/2 cup chicken broth

3 TBS tequila

2 TBS fresh lime juice

3 TBS soy sauce

1 1/4 pounds boneless chicken breast-cubed

1/4 red onion sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1/2 green bell pepper, sliced

1 1/2 cups heavy whipping cream

In medium saucepan, saute cilantro, garlic and jalapeno pepper in 2 tbs of butter or margarine over medium heat for 4 to 5 minutes. Add chicken broth, tequila and lime juice. Bring 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 medium sized skillet, saute the onion and the red, green and yellow peppers with the remaining tbs of butter or margarine, stirring occasionally.

Meanwhile cook fettuccini according to package directions.

When the pepper have wilted, add the chicken and soy sauce. Toss and saute for several minutes. 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.

This is so fresh tasting and despite the cream, it is a nice light summer meal.

When you make the tequila/lime paste, it isn't going to smell that good. But trust me, when it all comes together it is excellent!

This recipe doesn't mention salt and pepper...so I just added it as I went along.

Show all stories by   Author:  15228 ( Click here )