Have Your Margarita & Chicken Too!

By chbounds

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.