Chicken Tequila Fettuccine

Recipe by PanNan
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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