Chicken Tequila Pasta

By HeatherS

Ingredients

• 1 pound (500 g) boneless, skinless chicken breasts, cubed
• 3 tablespoons (45 mL) soy sauce
• 3 teaspoons (15 mL) canola oil, divided
• 1/2 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/3 cup (75 mL) cilantro, chopped
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup (125 mL) chicken stock
• 2 tablespoons (30 mL) tequila
• 2 tablespoons (30 mL) lime juice
• 1 cup (250 mL) whipping cream (heavy cream)

Preparation

Step 1

Combine chicken and soy sauce in a bowl; refrigerate until needed. Heat 1 teaspoon (5 mL) oil in a skillet over medium heat; add onion and bell peppers and stir-fry until onion softens, 2 to 3 minutes. Remove from pan and set aside.
Return skillet to the stove and heat remaining oil. Add cilantro, garlic, and jalapeno; cook, stirring constantly, for 2 to 3 minutes. Add chicken stock, tequila, and lime juice. Bring to a boil and cook until liquid has evaporated, 5 to 7 minutes. Add chicken, soy sauce, and cream to the skillet. Simmer, stirring constantly, until chicken is cooked through and sauce is thick, 7 to 10 minutes. Stir in onion and peppers.
Bring a large pot of water to a rolling boil. Cook fettuccine according to package directions. Drain well and toss with sauce. Garnish with cilantro leaves and serve in pasta bowls with crusty rolls for mopping up sauce.