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CPK Tequila Chicken Fettucini




Source of Recipe


dotcom.ca


List of Ingredients




1 pound dry spinach fettuccine (or 2 lb. fresh)
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1 1/4 pound cooked 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 cups heavy cream



Recipe



1. In a large pan, prepare rapidly boiling, salted water to cook pasta. Once boiling, add pasta and cook until al dente, about 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. When finished, rinse in cold water and toss with oil to prevent sticking.

2. In a medium saucepan, melt 2 tablespoons of butter. Cook 1/3 cup of the cilantro, the garlic and the jalapeno over medium heat for 4 to 5 minutes. Add the chicken stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency. Then, remove from heat and set aside.

3. Place the diced chicken breast meat in a large bowl or other container, and pour the soy sauce over it. Stir to mix and coat, and then set aside for at least 5 minutes. Meanwhile, in a skillet or frypan, cook the onion and peppers, stirring occasionally, with the remaining butter. Cook over medium heat, until the vegetables have become soft.

4. Add the onions and peppers to the chicken and soy sauce. Toss well, and then add the chicken stock/lime mixture.

5. Transfer the mixture to a large pan and bring the sauce to a boil over medium heat. Boil gently until chicken is cooked through and sauce is thick; about 3 minutes.

6. When sauce is done, toss with the spinach fettuccine and any leftover cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables. Makes 4 servings.