Recipe by PanNan
This is one of those special occasion recipes. It looks and tastes wonderful. It was created and shared by a local Houston restaurant.
Top Review by Malriah
This was really good! It is realatively simple to make and the flavors are great. I used one whole jalepeno, seeds and all, and it was just enough spice to let you know that it was there but not hot enough to make it inedible. **Side note, Be careful when handling chile peppers. I forgot to wash my hands after chopping it. I rubbed my eyes and you would have thought someone was killing me!!** The colorful bell peppers add a nice touch to make it appealing to the eye too. I took the left overs to work and shared them with my office staff. The boss asked for the recipe! Overall, this is a very easy, tasty recipe that I will most definately make again!
- 453.59 g dry spinach fettuccine (or 2 pounds fresh)
- 118.29 ml chopped fresh cilantro (2 Tbls. reserved for garnish)
- 29.58 ml minced fresh garlic
- 29.58 ml minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
- 44.37 ml unsalted butter
- 118.29 ml chicken stock
- 29.58 ml gold tequila
- 29.58 ml freshly squeezed lime juice
- 44.37 ml soy sauce
- 566.99 g chicken breasts, diced into 3/4 inch pieces
- 0 medium red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 354.88 ml heavy cream
Directions See How It's Made
- 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.