Chicken Tequila Fettuccini

Recipe View 5 mins Prepare the Tequila-Lime Reduction: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sauté the cilantro, garlic, and jalapeño peppers for 4-5 minutes, until fragrant. (5 minutes)

Recipe View 10 mins Add the chicken stock, tequila, and lime juice. Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces to a thick, paste-like consistency. This should take about 8-10 minutes. Set aside. (10 minutes)

Recipe View 5 mins Marinate the Chicken: Pour the soy sauce over the cubed chicken and let it sit for 5 minutes. This quick marinade will infuse the chicken with savory umami. (5 minutes)

Recipe View 8 mins Sauté the Vegetables: While the chicken marinates, melt the remaining 1 tablespoon of butter in a large skillet over medium heat. Sauté the sliced red onion, red bell pepper, yellow bell pepper, and green bell pepper until they are tender-crisp, about 6-8 minutes. (8 minutes)

Recipe View 12 mins Cook the Fettuccine: Meanwhile, cook the fettuccine according to the package directions until al dente. Reserve about 1 cup of pasta water before draining. (12 minutes)

Recipe View 5 mins Combine and Simmer: Add the marinated chicken and soy sauce to the skillet with the sautéed vegetables. Cook until the chicken is no longer pink and is cooked through. (5 minutes)

Recipe View 7 mins Stir in the Tequila-Lime Reduction: Pour the reserved tequila-lime reduction and heavy whipping cream into the skillet. Bring the mixture to a gentle boil, then reduce the heat and simmer until the sauce has thickened slightly. This should take about 5-7 minutes. If the sauce becomes too thick, add a little of the reserved pasta water to adjust the consistency. (7 minutes)

Recipe View 0 mins Toss and Serve: Add the well-drained fettuccine to the skillet and toss to coat it evenly with the creamy tequila-lime sauce. Garnish with fresh cilantro before serving. Serve immediately.