Red, yellow and green bell peppers reflect the vibrancy of this creamy chicken fettucini with jalapenos, garlic and cilantro. Tequila and lime give a unique finish.
Calories
923 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Meanwhile, cook fettuccini according to package directions.
Step 4
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.
Ingredients
3 tablespoons butter
1 ½ cups heavy whipping cream
2 tablespoons minced garlic
½ cup chicken stock
1 red bell pepper, thinly sliced
3 tablespoons soy sauce
⅓ cup chopped fresh cilantro
1 (16 ounce) package fettuccine pasta
2 tablespoons minced jalapeno peppers
3 tablespoons tequila
2 tablespoons fresh lime juice
1 ¼ pounds skinless, boneless chicken breast halves - cubed
