Favorite Recipes #2: Chicken Tequila Fettucine

This has been one of my favorite dishes for almost fifteen years. It comes from a restaurant in Ames, Iowa called Aunt Maud’s.

Chicken Tequila Fettuccine

Ingredients:

3-4 oz butter
4 oz tequila
4 oz soy sauce
cilantro
12 0z heavy cream
large red onion
Tri-peppers (yellow, green, red)
chicken strips from 3-4 chicken breasts

Sauce:

• Cut chicken breasts and peppers into thin strips.
• Melt butter in frying pan, add red onions and sliced peppers and chicken. Saute until onions are near translucent.
• Add the chicken at the very end, stirring a couple times until the outside of the chicken has turned white from heat.
• Add tequila and soy sauce mix to pan, along with cilantro. Heat until reduced by approximately half.
• Add cream to pan and cook on medium-high heat until cream is reduced by half. Sauce is now ready.

The above amount of sauce should go very well with 1.5-2 pounds of pasta. Note that this sauce keeps pretty well in the freezer, so you can stop at this point if that’s your goal.

Finished Dish:

• In a large pot heat approximately 6 quarts of water. You may wish to add salt and/or a dash of olive oil depending on taste.


• Add pasta (the recipe is for fettuccine but I prefer linguini and use other shapes such as fusilli regularly) and cook until al dente.


• Drain the paste.


• Add sauce to pasta, allow to stand for a few minutes to let flavors soak in.


• Garnish with fresh black pepper and parmesan cheese to taste.