Chicken Tequila Fettuccine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb pkg dry spinach fettuccine
1/2 cup chopped fresh cilantro, divided
6 cloves garlic, minced
1 large jalapeno pepper, minced, seeds and veins removed
1 tbs buter, divided
½ cup chicken broth
2 tbs gold tequila
lime juice from 2 large limes
3 tbs soy sauce
1½ lbs chicken breast, cut into 1inch pieces
¼ cup red onion, thinly sliced
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1½ cups heavy cream
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Directions: |
Directions:1. Bring water to boil in a large pot. Salt and add pasta, cooking until al dente´, according to package. Drain and set aside.
2. In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinated for 5 minutes.
3. In a medium saucepan, melt 2 tbs butter. Add ⅓ cup of the cilantro (reserving the rest for garnish), garlic and jalapeno cooking over medium heat until aromatic and the garlic is golden, about 4 minutes. Stir in the broth, tequila and lime juice. Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. Remove from heat and set aside.
4. Meanwhile, in a large sauté pan, heat the remaining butter over medium heat. Add the onion, and peppers, cook stirring occasionally until the vegetables have wilted. Stir in the chicken and soy sauce then the tequila/lime paste and cream.
6. Bring mixture to a gentle simmer and cook until the chicken is cooked through and the sauce is thickened, 2 to 4 minutes. When the sauce is done stir in the fettuccine and remaining cilantro. Serve. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 Servings. |
Personal
Notes: |
Personal
Notes: If you don't like cilantro just don't use it to garnish, you cannot otherwise taste it in the finished dish.
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