Recipe by Leslie in Texas
Here's a Southwest twist to chicken and fettuccine! This has an intriguing flavor and is a colorful entrée! I like to serve this with a mixed lettuce and fruit salad on the side and garlic bread. Originally from "Pleasures of the Good Earth", a cookbook I got in Sedona, Arizona.
- 1 lb spinach fettuccine
- 1⁄2 cup chopped fresh cilantro, divided
- 2 tablespoons minced garlic
- 2 tablespoons minced jalapeno peppers, to taste
- 3 tablespoons butter, divided
- 1⁄2 cup chicken stock
- 2 tablespoons gold tequila
- 2 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 1⁄4 lbs boneless skinless chicken breasts, cut in bite sized pieces
- 1⁄4 medium red onion, diced
- 1⁄2 medium red bell pepper, diced
- 1⁄2 medium green bell pepper, diced
- 1 1⁄2 cups heavy cream
Directions See How It's Made
- Cook pasta al dente, according to package directions, and keep warm.
- Cook 1/3 cup cilantro, garlic, and jalapeños in 2 tablespoons butter over medium heat for 5 minutes; add stock, tequila and lime juice.
- Bring mixture to a boil and cook until paste like; set aside.
- Pour soy sauce over chicken, set aside for 5 minutes.
- Meanwhile, cook onion and peppers with remaining butter until limp, about 5 minutes.
- Add chicken and soy sauce, then add reserved tequila/lime paste and cream; mix until all ingredients are blended well.
- Simmer sauce until chicken is cooked through and sauce has thickened.
- Serve over cooked fettuccine and garnish with reserved cilantro and additional diced jalapeños, if desired.