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Margarita Chicken Pasta
1 pound boneless, skinless chicken breast cut into bite-size strips
1/2 cup chicken broth
1/2 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons gold tequila (Cuervo preferred)
2 tablespoons fresh squeezed lime juice
2 cloves minced garlic
3 tablespoons butter, divided
1/2 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 jalapeno pepper, diced
12 ounces heavy cream
1 (12 ounce) package fresh linguine

Combine the broth, cilantro, soy sauce, tequila, lime juice and garlic. Marinate the chicken for 15 minutes.

Saute the chicken in 2 tablespoons of the butter. Add the onion, bell pepper and jalapeno and cook until the peppers wilt. Add the marinade and simmer, reducing the marinade by half.

Add the cream and bring to a gentle boil. Return to a simmer and add the other tablespoon of butter, incorporate.

Cook the fresh pasta (about 5 minutes)’ drain.

Place the chicken mixture into the empty pasta pot, add the drained pasta and toss.