Ingredients
4
4 servings
- •1 (16 ounce) package fettuccine pasta
- •0.33333298563957 cup chopped fresh cilantro
- •2 tablespoons minced garlic
- •2 tablespoons minced jalapeno peppers
- •3 tablespoons butter
- •0.5 cup chicken stock
- •3 tablespoons tequila
- •2 tablespoons fresh lime juice
- •3 tablespoons soy sauce
- •1.25 pounds skinless, boneless chicken breast halves - cubed
- •0.25 red onion, sliced
- •1 red bell pepper, thinly sliced
- •0.5 yellow bell pepper, thinly sliced
- •0.5 green bell pepper, sliced
- •1.5 cups heavy whipping cream
Instructions
- 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.
- 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.
- Meanwhile, cook fettuccini according to package directions.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 923
- Carbohydrate: 71g
- Fat: 46g
- Fiber: 5g
- Protein: 49g
- Sugar: 5g
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