posted by Jennifer A 07-12-98 10:53 AM
Chicken Tequila Fettuccine
1 pound dry spinach fettucine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved
for garnish/finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter (reserve tablespoon per saute)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
Prepare rapidly boiling, salted water to cook pasta;cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then reheated in boiling water or cooked to coincide with the finishing of the sauce/topping.
Cook 1/3 cup cilantro, garlic and jalapeno in 2 TBLS. butter over medium heat for 4 to 5 minutes. Add 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 diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
Bring the sauce to a boil; boil gently until chicken is
cooked through and sauce is thick. When sauce is done, toss with well-drained spinach fettucine and reserved cilantro.
Serve family style or transfer to serving dishes, evenly
distributing chicken and vegetables.