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Chicken: Triple Tequila Chicken with Linguine

Source of Recipe

Unkown


Recipe Introduction

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Triple Tequila Chicken with Linguine

This flavorful dish gets its unusual name because tequila is used three times in its preparation-first as a marinade ingredient, second as a deglazing liquid, and third as a flavoring agent

WW Points
Serves 6

Pasta:
1 pound linguine, fettuccine or pasta of your choice

Marinade:
2 tablespoons gold tequila
juice from 2 limes
finely grated zest from 2 limes
1½ tablespoons soy sauce
1 teaspoon canola oil
8 cloves garlic, minced
1-1/2 tablespoons chili powder
1 tablespoon cornstarch

Sauce:
1 pound boneless, skinless chicken breasts, sliced into small bite-sized pieces
1 tablespoon canola oil
2 jalapeño peppers, seeded and sliced into long thin strips
1 green bell pepper, sliced into bite-sized strips
1 red bell pepper, sliced into bite-sized strips
1 red onion, sliced into 1/4" thick rings
3/4 cup gold tequila (divided use)
1-1/2 cup fat-free chicken stock
1 cup light cream (half & half)
1/2 cup cilantro, minced

Advance Preparation: 40 minutes:

Prepare marinade by combining all marinade ingredients. Mix thoroughly. Place chicken pieces in a zip-top plastic freezer bag and add marinade. Mix thoroughly, refrigerate and allow to marinate at least 1/2 hour or up to 8
hours.

Prepare jalapeño peppers, bell peppers and onions as specified.

Final Preparation: 45 minutes:

Heat canola oil in a large stir-fry pan or skillet over medium-high heat. (See Tips below.) When hot, add jalapeños, bell peppers and onion. Stir-fry 6-8 minutes, or until vegetables begin to soften but are still "crunchy."
Remove vegetables and reserve.

To the same hot pan add chicken and its marinade. Stir-fry 2 minutes, add back reserved vegetables and cook 2 minutes longer. Deglaze pan with 1/2 cup of the tequila.

Add chicken stock and bring to a simmer. Immediately stir in remaining tequila and cream. Turn off heat and allow flavors to blend 15 minutes. After 15 minutes turn heat on low and bring sauce just to a simmer.

Meanwhile, cook pasta in plenty of rapidly boiling salted water until still very al dente. (When biting into a strand, the center should still be a little hard.) Drain and add pasta directly to sauce still in the pan. Add cilantro and mix gently but thoroughly. Heat through on low 2 minutes.

Turn off heat, cover pan (use aluminum foil if you don't have a lid) and allow pasta to finish cooking in the heated sauce, about 5 minutes. Serve straight from the pan when pasta is done to your liking.

Per Serving: Calories: 557...Total Fat: 10.2 g (Saturated Fat: 3.5 g)...Cholesterol: 51 mg...Sodium: 434 mg... Carbohydrates: 70 g...Dietary Fiber: 4.1 g...Protein: 27 g ++++ WWP: 11