Chicken Tequila Fettuccine

Servings: 8
Printable version

Ingredients:

1 lb. chicken breast

16 oz. fettuccine, dry

3 Tbl. soy sauce

2 Tbl. garlic, minced

2 Tbl. jalapeno, fresh, diced

½ c. fresh cilantro, chopped

½ c. chicken stock

2 Tbl. tequila

2 Tbl. lime juice, fresh

2 Tbl. corn starch

1 can (12 oz.) evaporated milk

1 c. onion, chopped

1 package (frozen) bell pepper strips

Directions:

1. Broil chicken 10- to 12-minutes on each side, cool, then dice.
2. Cook pasta according to package directions.
3. Start sautéing onion and bell peppers over medium heat.
4. Combine cornstarch with 2 Tbl. milk, set aside.
5. In medium SAUCEPAN sauté garlic, soy sauce, jalapenos and all but 2 Tbls. of cilantro.
-Add stock, tequila and lime juice. Bring to a boil; cook 10-minutes.
-Add corn starch mixture and remaining milk, stirring constantly over medium heat until thickened; do not boil. Remove from heat and set aside.
6. Drain pasta and toss with sauce, vegetables, top with chicken, and garnish with reserved cilantro.

Nutrition: (Serving size: 1 cup noodles with ~ 2 oz. chicken)
calories: 399 protein: 28.3g total carbohydrate: 54.5g total fat: 5g
sugars: 9.4g sodium: 262mg dietary fiber: 2.7g saturated fat: 2.6g