chicken tequila fettuccinerating:
Yield: 3 servings - Source: National Pasta Association
½ pound spinach Fettuccine, uncooked
¼ cup chopped fresh coriander
1 tbsp. minced garlic
1 tbsp. minced jalapeño pepper
1 ½ tbsp. unsalted butter or margarine
¼ cup low-sodium chicken broth
1 tbsp. gold tequila
1 tbsp. lime juice
1 ½ tbsp. soy sauce
½ pound chicken breast, diced 3/4-inch
¼ medium red onion, thinly sliced
¼ medium red bell pepper, thinly sliced
¼ medium yellow bell pepper, thinly sliced
¼ medium green bell pepper, thinly sliced
¾ cup heavy cream
Prepare pasta according to package directions; drain.
Sauté coriander, garlic and jalapeño in 1 tbsp. butter over medium heat for 4-5 minutes. Add chicken broth, 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. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes.
Toss with hot pasta and serve immediately.