Chicken Tequila Fettuccini
Ingredients:
1 package of Rossi Pasta Tomato 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 tablespoon 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 paste-like consistency. Set aside.
3. Pour soy sauce over the chicken and set aside for 5 minutes. Sauté the onion and the red, green, and yellow bell peppers with the remaining tablespoon 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 paste 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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