Chicken Tequila Fettuccini
Ingredients:
1 package of Rossi Pasta Spinach Basil Garlic Fettuccini
1/3 cup fresh cilantro, chopped
2 tablespoons garlic, minced
2 tablespoons jalapeno peppers, minced
3 tablespoons butter
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ¼ pound skinless, boneless chicken breast halves, cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 ½ cups heavy whipping cream
DIRECTIONS:
1. Sauté the cilantro, garlic, and jalapeno pepper in 2 tablespoons of butter over medium heat for 4 to 5 minutes. Add the stock, tequila, and lime juice.
2. Bring the mixture to a boil and cook until reduced to a pate-like consistency. Set aside.
3. Pour soy sauce over the chicken and set aside for t5 minutes. Saute the onion and the red, green, and yellow bell peppers with the remaining tablespoons of butter, stirring occasionally.
4. Meanwhile, cook fettuccini according to package directions.
5.When the peppers have wilted slightly, add the chicken and soy sauce. Toss and add the reserved tequila/lime pasta and cream. Bring to a boil.
6. Gently simmer until chicken is cooked and sauce is thick. Toss with well-drained fettuccini and garnish with cilantro.
Serves 4
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