04/17/2017 Creamy Fiesta Chicken Fettuccini

Creamy Fiesta Chicken Fettuccini

Recipe Courtesy of Cindy Schumacher

1 pound dry fettuccini pasta
2 Tbsp. minced fresh garlic
2 jalapeno peppers, seeded and minced
2 Tbsp. unsalted butter
½ cup chicken stock
2 Tbsp. gold tequila
2 Tbsp. freshly squeezed lime juice
3 Tbsp. soy sauce
1¼ pounds seasoned chicken breast, baked and diced
½ large red onion, thinly sliced
½ medium size red bell pepper, thinly sliced
½ medium-size yellow bell pepper, thinly sliced
½ medium-size orange bell pepper, thinly sliced
1 Tbsp. unsalted butter
1½ cups heavy cream
2 Tbsp. chopped fresh cilantro for garnish

Cook pasta in rapidly boiling salted water for 8 to 10 minutes.
Sauté garlic and jalapeno peppers in 2 tablespoons butter over medium heat for 5 minutes.
Add stock, tequila, and lime juice and bring to a boil. Cook until mixture is reduced to a paste-like consistency; set aside. Pour soy sauce over diced chicken and set aside.
Meanwhile, cook onions and all bell peppers in 1 tablespoon butter, stirring occasionally over medium heat. When vegetables are limp, toss in chicken mixture. Add tequila/lime paste and cream and bring to a boil. Boil gently for 3 minutes or until chicken is heated through. Toss with well-drained pasta. Garnish if desired.