Ingredients

The following ingredients have 4 Servings
  • 1 pound dry spinach fettuccine ( (or 2 pounds fresh))
  • 1/2 cup cilantro (chopped (2 tablespoons reserved for garnish/finish))
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced jalapeno pepper ((seeds and veins may be eliminated if a milder flavor is desired))
  • 3 tablespoons unsalted butter ( (reserve tablespoon per saute))
  • 1/2 cup chicken stock
  • 2 tablespoons tequila
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons soy sauce
  • 1 1/2 pounds chicken breast (diced 3/4 inch)
  • 1/4 cup red onion (thinly sliced)
  • 1/2 cup red bell pepper (thinly sliced)
  • 1/2 cup yellow bell pepper (thinly sliced)
  • 1/2 cup green bell pepper (thinly sliced)
  • 1 1/2 cups heavy cream
  • 1/2 cup corn tortilla strips

Instruction

  • Prepare rapidly boiling, salted water to cook pasta. Cook pasta 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.
  • Cook onion and peppers with remaining butter over medium heat, stirring occasionally.
  • When the vegetables have softened, add the chicken and soy sauce. Toss and add reserved tequila-lime paste and cream.
  • Bring the sauce to a boil. Reduce heat to boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  • When the sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
  • For an optional garnish and a nice crunch, add about 1/2 cup of crisp corn tortilla strips to the salad.