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Margarita Chicken Pasta




Source of Recipe


Posted By: Lori A (sea182001.foxinternet.net) From the Gringo Cantina


Recipe Introduction


"Years ago at The California Pizza Kitchen in the Golden Nugget, Las Vegas I tried a dish called Chicken Tequila Fettuccine. I loved it so much that I bought their cookbook The California Pizza Kitchen Cookbook. I don't understand why restaurants write cookbooks with recipes that don't translate to the family kitchen. Not only is my recipe for Margarita Chicken Pasta simpler to prepare, in a taste test conducted by my wife my dish not only tasted better, it was much creamier."


List of Ingredients





1 pound boneless, skinless chicken breast cut into bite-size strips
1/2 cup chicken broth
1/2 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons gold tequila (Cuervo preferred)
2 tablespoons fresh squeezed lime juice
2 cloves minced garlic
3 tablespoons butter
1/2 a thinly sliced onion
1/2 a thinly sliced bell pepper
1 diced jalapeno pepper
12 oz. heavy cream
1 package (12 oz.) fresh linguine


Recipe



Combine the broth, cilantro, soy sauce, tequila, lime juice and garlic. Marinate the chicken in it for 15 minutes. Saute the chicken in 2 tablespoons of the butter. Add the onion, bell pepper and jalapeno and cook until the peppers wilt. Add the marinade and simmer, reducing the marinade by half. Add the cream and bring to a gentle boil. Return to a simmer and add the other tablespoon of butter, incorporate. Cook the fresh pasta (about 5 minutes), drain. Place the chicken mixture into the empty pasta pot, add the drained pasta and toss.