Shelly's Recipe

CHICKEN TEQUILA FETTUCCINE

Category: Pasta - Chicken

1 lb dry (or 2 lbs fresh) spinach fettuccine
1 1/4 lb chicken breast, diced
1/2 cup chopped fresh cilantro
2 tbsp chopped cilantro reserved for garnish
2 tbsp minced fresh garlic
2 tbsp minced jalapeno pepper (seeds and veins removed)
3 tbsp unsalted butter (reserve tbsp for saute )
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tbsp gold tequila
2 tbsp freshly-squeezed lime juice
3 tbsp soy sauce
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

Boil 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 ahead of time, rinsed and oiled and then reheated in boiling water.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tbsp 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 become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes). Toss with drained spinach fettuccine and reserved cilantro. Serves 4