This is one of those special occasion recipes. It looks and tastes wonderful. It was created and shared by a local Houston restaurant.
- 1 lb dry spinach fettuccine (or 2 pounds fresh)
- 1⁄2 cup chopped fresh cilantro (2 Tbls. reserved for garnish)
- 2 tablespoons minced fresh garlic
- 2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
- 3 tablespoons unsalted butter
- 1⁄2 cup chicken stock
- 2 tablespoons gold tequila
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons soy sauce
- 1 1⁄4 lbs chicken breasts, diced into 3/4 inch pieces
- 1⁄4 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 rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh.
- Pasta may be cooked slightly ahead of time, rinsed and oiled and then reheated by dipping into boiling water or cooked to coincide with the finishing of the sauce/topping.
- Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons melted butter over medium heat for 4 to 5 minutes.
- Add 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 diced chicken; set aside for 5 minutes.
- Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat.
- When the vegetables have softened, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
- Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
- When the sauce is done, toss with well-drained spinach fettucine and cilantro.