Ingredients
2tbspgarlic,minced
2tbspjalapeños,minced
3tbspunsalted butter
¾cupchicken stock
2tbsptequila
2tbsplime juice
1½cupsheavy cream
3tbspsoy sauce
2tbspvegetable oil
2chicken breasts,boneless and skinless
¼tspkosher salt
¼tspblack pepper
½red onion,sliced thinly
½red bell pepper,sliced thinly
½yellow bell pepper,sliced thinly
½green bell pepper,sliced thinly
½cupcilantro,chopped
1lbspinach fettucine,cooked and drained, not rinsed
Preparation
Add the garlic, jalapeno and butter in a small saucepan, then cook over medium low heat.
Add the chicken stock, tequila, lime juice and cook until it has the consistency of a glaze.
Turn off the heat, then whisk in the cream and soy sauce.
In a separate pan, add the vegetable oil.
Add the chicken and season with salt and pepper.
Cook on medium high heat for 3 to 4 minutes on each side or until cooked through.
Remove the chicken, then add in the bell peppers and onions.
Cook for 2 to 3 minutes until just slightly crisp.
Chop the chicken into cubes, then add it back into the pan with the bell peppers and pasta.
Add in the heavy cream mixture and cilantro.
Toss together and cook 1 to 2 minutes until thickened.
Serve, and enjoy!
