Tuesday, February 17, 2009

Chicken Tequila Fettucine

I love entertaining. About once a month I like to invite some girlfriends over and test out a new recipe on them. Since I had a new adorable apron just waiting to get dirty, I decided we were due. Instead of testing something new and making them my guinea pigs like I usually do, I decided to pull out an old favorite that I hadn't made in awhile: Chicken Tequila Fettucine. This is the first complex thing I ever attempted to make and is probably what made me fall in love with cooking.

The trick is to seed the jalapenos according to your taste.  I like things spicy, but since I was cooking for other people, I seeded one and left the guts in the other... it came out perfect with just the right amount of spice for everyone.  

Here is the recipe:
  • 1 (16 ounce) package spinach fettucine pasta
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons minced garlic
  • 2 tablespoons minced jalapeno peppers
  • 3 tablespoons butter
  • 1/2 cup chicken stock
  • 3 tablespoons tequila
  • 2 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 1 1/4 pounds skinless, boneless chicken breast halves - cubed
  • 1/4 red onion, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 green bell pepper, sliced
  • 1 1/2 cups heavy whipping cream
  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.
  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.
  3. Meanwhile, cook fettucine according to package directions.
  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 fettuccine and garnish with cilantro. Serve with a slice of lime.

1 comment:

The Leinwetters said...

yum, i will have to try this!!