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Recipe by Caroline
Pictures by Caroline
Serves 4
Ingredients:
1 dry fettuccine, preferably spinach flavored
1/3 cup fresh cilantro, chopped
2 tablespoons fresh cilantro, chopped (for garnish)
2 tablespoons fresh garlic, minced
2 tablespoons jalapeño, minced (remove seeds and veins for less heat)
3 tablespoons unsalted butter
½ cup chicken stock
2 limes, freshly squeezed
3 tablespoons soy sauce
2 chicken breasts, diced into ¾ inch cubes
¼ medium red onion, sliced thinly
1 ½ medium red, yellow, or green peppers, thinly sliced (use one type or a variety)
1 ½ cups heavy cream
Directions:
1. Pour soy sauce over chicken in a bowl and let set for 5-10 minutes.
2. Prepare rapidly boiling water to cook pasta; cook according to package directions. Drain.
3. Cook 1/3 cup cilantro, garlic, jalapeño in 2 tablespoons of butter over medium heat for 4 to 5 minutes in a small saucepan. Add chicken stock and lime juice. Bring to a boil, turn down, and let simmer until reduced to a paste like consistency, 6-7 minutes.
4. In a large sauce pan, heat remaining 1 tablespoon butter. Add onion and peppers and let sauté until just very slightly wilted, about 1 minute. Push the peppers to the outsides of the pan, forming an opening in the middle of the pan. Pour chicken and soy sauce into the middle of the pan and let cook about 3 minutes. Add the reserved lime-garlic paste and the heavy cream. Bring the sauce to a gentle boil; boil until chicken is cooked through and sauce has thickened slightly.
5. When sauce is done, toss with the cooked pasta and reserved 2 tablespoons cilantro.
1 comment:
This is one of my all-time favorites. Be careful if you try it because it might become one of yours too.
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