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Tequilla and Lime Fettucine




Source of Recipe


Internet


List of Ingredients




1 pound dry spinach fettucine (or 2 lbs fresh)
1/2 c chopped fresh cilantro, reserve 2 T
2 T minced fresh garlic
2 T minced jalapeno pepper (eliminate seeds & veins if milder flavor desired)
3 T unsalted butter, reserve 1 T
1/2 c chicken stock
2 T gold tequila
2 T freshly squeezed lime juice
3 T soy sauce
1 1/4 lbs chicken breast, diced
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 c heavy cream


Recipe



Prepare rapidly boiling, salted water to cook pasta; cook until al dente.
Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water to coincide with the finishing of the sauce.

Cook 1/3 c cilantro, garlic and jalapeno in 2 T butter over medium heat for 4-5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside.

Pour soy sauce over diced chicker; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted, 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 though and sauce is thick (about 3 minutes). When done, toss with well-drained spinach fettucine and reserved cilantro.