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| 1 x ca. 450 g | Spinach Fettuccine; cook, drain |
| 1/2 Tasse | cilantro chopped, fresh |
| 2 Esslöffel | garlic minced |
| 2 Esslöffel | Minced jalapeño pepper |
| 3 Esslöffel | Unsalted butter or margarine |
| 1/2 Tasse | chicken broth low sodium |
| 2 Esslöffel | Gold tequila |
| 2 Esslöffel | lime juice |
| 3 Esslöffel | soy sauce |
| 1 1/4 x ca. 450 g | Chicken breast; 3/4" dice |
| 1/2 mittel | Red onion; slice thin |
| 1/2 mittel | Red bell pepper; slice thin |
| 1/2 mittel | Yellow bell pepper; slice thin |
| 1/2 mittel | Green bell pepper; slice thin |
| 1 1/2 Tasse | heavy cream |
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Saute cilantro, garlic and jalapeño in 2 tb butter over medium heat for 4-5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside. Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes. Toss with hot pasta and serve immediately. 891 Cal; 35.1 gr fat; Fat 35%. Mm waldine_vangeffen.
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