Southwestern Chicken Alfredo Fettucine with Peppers

The creaminess of Alfredo Sauce combined with the zestiness of southwestern seasonings and peppers. Perhaps the perfect fusion of two cultures.

Southwestern Chicken Alfredo Fettucine with Peppers

Step 1:
1/2 cup chopped fresh cilantro (reserve 2 tablespoons for garnish)
2 tablespoons minced fresh garlic
2 tablespoons cleaned, minced jalapeno pepper
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice

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.

Step 2:
3 tablespoons soy sauce
1-1/4 pound chicken breast, diced ¾ inch

Pour soy sauce over diced chicken; set aside for 5 minutes.

Step 3:
1/4 medium red onion, thinly sliced
3 poblano peppers, thinly sliced
1-1/2 cup heavy cream

Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted, add chicken and soy sauce mixture.

Toss and add reserved tequila/lime paste and cream. Bring sauce to a boil; simmer until chicken is cooked through and sauce is thick (about 3 minutes).

Step 4:
1 pound dried fettuccine

Meanwhile prepare boil pasta until al dente. Toss with sauce and reserved cilantro.

Note
This is based on a knockoff of a California Pizza Kitchen recipe which used ½ each of a red, green, and yellow bell pepper instead of the poblanos.

Hash Brown Frittata

This is from Cook's Country and is a real find. They say it makes enough for 4 but we all agreed that it can feed six.

It's got a fresh but filling quality that is an unusual combination, but very satisfying. Somehow the asparagus remains crisp.

Note: we used a whole pound of asparagus instead of the 8 ounces called for. Hey, it comes in pound bundles and what are we gonna do with a leftover half pound? We already know — nothing but watch it wilt. And it was delicious with all that crispy asparagus in there.

Hash Brown Frittata

12 large eggs
1/3 cup whole milk
Salt and pepper
8 ounces asparagus, trimmed and cut into 1/4-inch pieces
1/4 cup minced fresh chives
3 tablespoons unsalted butter
1 pound Yukon Gold potatoes, unpeeled, shredded and patted dry
4 ounces Gruyere cheese, shredded (1 cup)

Whisk eggs, milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Stir in asparagus and chives and set aside.

Melt butter in 12-inch nonstick skillet over medium-high heat. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to brown, about 4 minutes. Using rubber spatula, spread and pack potatoes into even layer in bottom of pan. Pour egg mixture over top and sprinkle with Gruyere.

Reduce heat to medium-low, cover, and cook until egg mixture has set, 12 to 14 minutes. Remove from heat nd let rest, covered, for 5 minutes. Transfer to cutting board, slice into wedges, and serve.