CHICKEN TEQUILA FETTUCCINI
(Serves 4)
THANKS TO BEHR KLEINE

1 16 OZ. PACKAGE OF FETTUCCINI PASTA
1/3 C. CILANTRO
2 T. MINCED GARLIC
2 T. MINCED JALAPENO PEPPERS
3 T. BUTTER
1/2 C. CHICKEN STOCK
3 T. TEQUILA
2 T. FRESH LIME JUICE
3 T. SOY SAUCE
1-1/4 LB. SKINLESS, BONELESS AND CUBED CHICKEN BREAST MEAT.
1/4 SLICED RED ONION
1 THINLY SLICED RED BELL PEPPER
1/2 THINLY SLICED YELLOW BELL PEPPER
1/2 THINLY SLICED GREEN BELL PEPPER.
1-1/2 C. HEAVY CREAM

 

 

IN A MEDIUM SAUCEPAN, SAUTE CILANTRO, GARLIC AND JALAPENO PEPPER IN 2 T. BUTTER OVER MEDIUM HEAT FOR 4-5 MINUTES.
ADD STOCK, TEQUILA AND LIME JUICE.
BRING TO A BOIL AND COOK DOWN UNTIL REDUCED TO A PASTE-LIKE CONSISTANCY. SET ASIDE
POUR SOY SAUCE OVER CHICKEN AND SET ASIDE FOR 5 MINUTES.

MEANWHILE, IN A MEDIUM SIZED SKILLET, SAUTE ONION AND RED, GREEN AND YELLOW PEPPER IN THE REMAINING TABLESPOON OF BUTTER, STIRRING OCCASIONALLY.
MEANWHILE COOK FETTUCCINI ACCORDING TO PACKAGE DIRECTIONS.
WHEN PEPPERS HAVE WILTED, ADD CHICKEN.
TOSS AND ADD THE RESERVED LIME/ TEQUILA PASTE AND CREAM.
BRING TO A BOIL AND GENTLY SIMMER UNTIL CHICKEN IS COOKED THROUGH AND SAUCE IS THICK.

TOSS WITH WELL-DRAINED FETUCCINI AND GARNISH WITH CILANTRO.