There is this little restaurant that we used to go to for lunch that had the best Chicken Tequila Fettuccine. I would crave this at least once a month. It was always served with a little garlic crostini and it makes my mouth water just remembering it. After lots of experimenting with different recipes, I found one that hit the spot.
1 (16 ounce) package fettuccine pasta
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
1/2 cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/4 pounds skinless, boneless chicken breast halves - cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, sliced
1 1/2 cups heavy whipping cream
chopped fresh cilantro
Cook fettuccine according to package directions.
In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a 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 skillet, sauté the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter, stirring occasionally.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro.