Ingredients
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1 lb dry spinach fettuccine (or 2 pounds fresh)
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1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
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2 tablespoons minced fresh garlic
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3 tablespoons unsalted butter (reserve tablespoon per saute)
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1/2 cup chicken stock (preferably homemade)
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2 tablespoons gold tequila
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2 tablespoons freshly squeezed lime juice
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3 tablespoons soy sauce
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1 1/4 lbs chicken breasts, diced 3/4 inch
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1/4 medium red onion, thinly sliced
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1/2 medium red bell pepper, thinly sliced
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1/2 medium yellow bell pepper, thinly sliced
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1 1/2 cups heavy cream
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1/2 medium green bell pepper, thinly sliced
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2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
Instructions
- Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed†(reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
- Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
- Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), 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 through and sauce is thick (about 3 minutes).
- When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
- Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.