Tuesday, May 5, 2009

Chicken Tequila Fettuccine

Serves 6

1 pound 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 pounds 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 fat-free half and half


1. Prepare pasta according to package directions; drain.
2. Saute cilantro, garlic and jalapeño 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.
3. 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.
4. Toss with hot pasta and serve immediately.

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