Chicken Tequila Fettuccine

This is one of those special occasion recipes. It looks and tastes wonderful. It was created and shared by a local Houston restaurant.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh.
2. 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.
3. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons melted butter over medium heat for 4 to 5 minutes.
4. Add stock, tequila and lime juice.
5. Bring the mixture to a boil and cook until reduced to a paste-like consistency; set aside.
6. Pour soy sauce over diced chicken; set aside for 5 minutes.
7. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat.
8. When the vegetables have softened, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
9. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
10. When the sauce is done, toss with well-drained spinach fettucine and cilantro.