Tequila Fettuccine

Summary

Yields: 4 servings

Difficulty: Hard

Prep Time: 30 minutes

Cook Time: 30 minutes

Recipe submitted by: Michael Ocean

Rating: 5 stars

Cost: $50

Ingredients

18 oz. fresh spinach fettuccine

4 Tbsp minced garlic

4 Tbsp minced jalapeño pepper (seeds and veins removed)

6 Tbsp unsalted butter (reserve tablespoon for saute)

1 cup chicken stock

6 Tbsp gold tequila

4 tablespoons lime juice

3 tablespoons soy sauce

1/2 red onion, thinly sliced

1 red pepper, thinly sliced

1 yellow pepper thinly sliced

1 green pepper, thinly sliced

3 cup heavy cream

4 sprigs rosemary

1 1/4 pound chicken breast, diced 3/4 inch (optional)

Tequila Fettuccine

This dish can be prepared with or without chicken.

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, approximately 3 minutes for fresh pasta.

Cook garlic and jalapeño in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil until reduced to a paste-like consistency; set aside.

Pour soy sauce over diced chicken; set aside for 5 minutes. (optional)

Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add soy sauce and chicken (optional).

Toss and add reserved tequila/jalapeño paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). You may coincide this 3 minute cook time with the 3 minute cook time for the fresh spinach pasta.

When sauce is done, toss with well-drained spinach fettuccine. Transfer to serving dishes and serve each with a sprig of rosemary.

Return.