Chicken Tequila Fettuccine
 
 
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Ingredients
  • 1½ pounds chicken breast, sliced into bite-size pieces
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 3-4 tablespoons lime juice, divided
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 2 jalapenos, seeded and diced
  • ¼ cup tequila
  • 2 cups chicken stock
  • 1 pound dry fettuccine pasta
  • 1 cups heavy cream
  • ½ cup chopped cilantro, plus extra for serving
Instructions
  1. In a medium mixing bowl, mix together the chicken, 1 teaspoon sugar, 1 teaspoon cornstarch 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Allow it to marinate in room temperature for 20 - 30 minutes.
  2. Melt 2 tablespoons butter, and whisk in 3 tablespoons flour. Set aside (this is a roux that will thicken the sauce).
  3. Bring a large pot of water to boil, and season heavily with salt. Add the fettuccine and cook according to the package. Drain the water, then set aside.
  4. In a large saute pan, heat up the oil over medium-high heat. When the oil is hot, place the chicken in a single layer. Don't move the chicken in the pan for 3 minutes to allow a brown crust to form at the bottom of the chicken. Once a crust is formed, stir and saute the chicken for another 2-3 minutes, until cooked through. Plate then set aside.
  5. Add more oil to the pan if needed. Add the onions and garlic. Season with some salt and ground black pepper, to taste. Saute for 3 minutes, until the onions slightly soften. Add the bell peppers, jalapeno, 2 tablespoons lime juice. Season with more salt and freshly ground black pepper, to taste. Saute for about 6 minutes, until the vegetables soften. Add the tequila,and simmer until the liquids are reduced by half. Then add the chicken broth. Bring to a boil, stir in the butter and flour roux, then reduce to a simmer for 5-7 minutes, until the sauce thickens.
  6. Add the heavy cream, and simmer for 2-3 minutes. Toss in the cooked fettuccine, chicken, cilantro, and remaining lime juice. Heat the chicken and pasta through, then remove from the heat. Plate, and serve warm, with extra cilantro.
Recipe by Sprig and Flours at http://www.sprigandflours.com/chicken-tequila-fettuccine/