This dish is wonderfully different.
Ingredients
- fettuccine pasta: 1 pack (16 ounce pack)
- fresh cilantro: 0.33333 cup (chopped)
- garlic: 2 Tbsp (minced)
- Jalapeno peppers: 2 Tbsp (minced)
- butter: 3 Tbsp
- chicken stock: 0.5 cup
- tequila: 3 Tbsp
- lime juice: 2 Tbsp (fresh)
- soy sauce: 3 Tbsp
- ¼ pounds skinless, boneless chicken breast halves: 1 piece (cubed)
- red onion: 0.25 piece (sliced)
- red bell pepper: 1 piece (sliced)
- yellow bell pepper: 0.5 piece (sliced)
- green bell pepper: 0.5 piece (sliced)
- ½ cups heavy whipping cream: 1 piece
Metric Conversion
Stages of cooking
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In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
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Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
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Meanwhile, cook fettuccini according to package directions.
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When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
