About this recipe:A wonderfully unique chicken pasta dish, which uses typical ingredients to come up with new and exciting flavours. You can use fettuccine as stated, but spaghetti or even penne work a treat.
1 (500g) pack fettuccine pasta
5 tablespoons chopped fresh coriander
2 tablespoons minced garlic
2 tablespoons minced jalapenos
3 tablespoons butter, divided
120ml chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
500g chicken breast fillets - cubed
1/2 red onion, sliced
1 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 green pepper, sliced
350ml whipping cream
fresh coriander, to garnish
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Method Prep:20min › Cook:30min › Ready in:50min
In a medium saucepan, saute the coriander, garlic and jalapeno in 2 tablespoons (30g) of the butter over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to the boil and cook until reduced to a paste-like consistency. Set aside.
Pour soy sauce over the chicken and set aside for 5 minutes.
Meanwhile, In a medium sized frying pan, saute the onion and the red, green and yellow peppers with the remaining tablespoon (15g) of butter, stirring occasionally.
Meanwhile, cook fettuccine according to packet directions.
When the peppers are soft, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to the boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccine and garnish with coriander. Serve.
Thanks for this recipe, it's absolutely delicious! The most work is of course the chopping, then after that it's plain sailing. I used soja cream instead of whipping cream so only needed to use 250 ml. Will be trying this more often as it's just fab - 19 Apr 2012