Have Your Margarita & Chicken Too!
By chbounds
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Ingredients
- 1 sliced zucchini
- 1 small yellow squash, sliced diagonally
- 1 red pepper, cut into 1 inch pieces
- asparagus (optional)
- 12 oz. fettucine
- 4 boneless, skinless chicken breasts, cut into bite size pieces
- 1/2 c. chicken stock
- 1 T. grated lime rind
- 1/4 cup cilantro, chopped
- 2 3/4 tsp. salt, divided
- 1/2 cup flour
- 1/4 tsp. pepper
- 2 garlic cloves
- 2 T. olive oil
- 1/2 cup whipping cream
- 1/4 cup tequila
- 1/4 cup fresh lime juice
Details
Servings 6
Preparation
Step 1
Cook pasta with 2 T. salt in boiling water for 5 minutes. Add zucchini, squash, bell pepper and boil 4-5 minutes until pasta is tender. Drain and set aside.
Combine flour, 1/2 tsp. salt and pepper in ziploc bag with chicken. Shake to coat.
Saute oil in hot oil, reserve 1/4 tsp. garlic and set aside. Add chicken and cook, stirring occasionally (about 7-8 minutes until tender).
Remove chicken from skillet and add cream, chicken broth, tequila, lime rind, lime juice, and 1/4 tsp. garlic. Bring to boil. Reduce heat and simmer 5 minutes. Stir in chicken and cilantro. Toss with pasta and serve.
I steamed asparagus separately and added to the top at the end.
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