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Recipe of the Week


Chicken Tequila Fettuccine

  • 1 lb. spinach Fettuccine, uncooked
  • 1/2 cup chopped fresh cilantro
  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced jalapeño pepper
  • 3 Tbsp. unsalted butter or margarine
  • 1/2 cup low-sodium chicken broth
  • 2 Tbsp. gold tequila
  • 2 Tbsp. lime juice
  • 3 Tbsp. soy sauce
  • 1-1/4 lbs. chicken breast, diced 3/4-inch
  • 1/2 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 pasta according to package directions; drain.

Saute cilantro, garlic and jalapeņo in 2 Tbsp. butter over medium heat for 4-5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside.

Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes.

Toss with hot pasta and serve immediately.

Source:
National Pasta Association

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