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
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.
3 tablespoons soy sauce
1-1/4 pound chicken breast, diced ¾ inch
Pour soy sauce over diced chicken; set aside for 5 minutes.
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).
1 pound dried fettuccine
Meanwhile prepare boil pasta until al dente. Toss with sauce and reserved cilantro.
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.