This recipe is from the late Doctora Lorena Otero, good friend and “foodie” par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried.
- 3 tablespoons butter
- 1/4 cup chopped cilantro
- 2 tablespoons finely minced garlic
- 2 tablespoons seeded, finely chopped jalapeño
- 1/2 cup chicken stock
- 2 tablespoons tequila
- 2 tablespoons lime juice
- 1/4 white onion, peeled and thinly sliced
- 1 cup thinly sliced bell pepper
- 1 1/4 lb. skinless, boneless chicken breast, cut into 1 1/2″ cubes
- 1 1/2 cups heavy cream
- 1 lb. fettucine, cooked according to package directions
In a medium skillet, heat 2 tablespoons of the butter and sautee the cilantro, garlic and jalapeño 4-5 minutes, stirring frequently to prevent the garlic from scorching.
Add the stock, tequila, and lime juice, and cook until the mixture is reduced by half.
In another skillet, melt the remaining butter, saute the onion and bell pepper until wilted, add the chicken and cook, stirring, just until no longer pink.
Add the tequila mixture and cream and toss with the hot pasta.
Cooking with tequila: Mexico’s national drink moves into the kitchen – Part One