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Southwest Chicken Fettucini(JB had this at the Peppermill in Pasadena a couple of years ago. It was so good, we requested the recipe.)6 ounces fettucini, cooked al dente and drained Boil 5 ounces Alfredo sauce till reduced by half. Add 1 ounce Gold tequila, 1 ounce soy sauce, and 1 teaspoon fresh cilantro Bring to boil and reduce slightly. Add 1-1/2 ounces blanched bell pepper (I like red pepper) 1-1/2 ounces blanched red onion 2-1/2 ounces lightly poached chicken breast, cut in bite-size pieces Bring to boil again, then combine with cooked pasta. Serve with fresh
grated Parmesan.
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