Chicken Tequila Fettucine

posted by Jennifer A 07-12-98 10:53 AM 

Chicken Tequila Fettucine 

1 pound dry spinach fettucine (or 2 pounds fresh) 
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish
2 tablespoons minced fresh garlic 
2 tablespoons minced jalapeno pepper (seeds and veins removed for milder flavor
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 
"flashed" (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 tablespoons 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 (about 3 minutes). 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. 

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