Friday, July 17, 2009

Chicken Lime Fettuccine

I am not going to lie, this recipe is a bit more complicated than some that we have posted on Two Little Chefs. It isn't hard, it just has a few more steps and uses three pans, but it is good. And it is full of butter and cream, which make it so tasty.
In the recipe I suggest using a spinach fettuccine. You can use a plain fettuccine, but I think that the flavor of the spinach fettuccine adds to the overall combination. You should be able to find flavored pastas at your grocery store, but you may have to look around a bit for it, and it tends to be a bit pricey as compared to regular dry pastas. Also, the pasta that I buy, which is pictured above, is thiner, more delicate, and not as "dried" out as your regular brand, in fact it cooks in only three minutes. Regardless of what pasta you use though, this is sure to be a crowd pleasier aka great for dinner guests. Enjoy!

Chicken Lime Fettuccine
Recipe by Caroline
Pictures by Caroline
Serves 4

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

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:

Brad said...

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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