Recipes

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Toss with a little oil and set aside. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers,stirring occasionally, with remaining butter over medium heat for 3−4 minutes. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well−drained spinach fettucine and remaining cilantro.1 pound dry spinach fettucine 1/2 cup chopped fresh cilantro 2 tablespoons minced fresh garlic 2 tablespoons minced jalapeno pepper 3 tablespoons unsalted butter 1/2 cup chicken stock 2 tablespoons gold tequila 2 tablespoons freshly squeezed lime juice 3 tablespoons soy sauce 1 1/4 pounds chicken breast, diced 3/4 inch 1/4 medium red onion, thinly sliced 1/2 medium red bell pepper, thinly sliced 1/2 medium yellow bell pepper, thinly sliced 1/2 medium green bell pepper, thinly sliced 1 1/2 cups heavy cream