RECIPE: Tequila Lime Chicken

Let me introduce you to a specialty from Sammy's California Woodfired Pizza... from the first bite I knew this was quickly going to become a regular in our household. The sauce is TO DIE FOR! From the pasta and chicken soaking up all that flavor to the fresh, crunchy vegetables... oh boy! This really is a treat..


Around our house we also call it "Chicken Tequila Fettuccine" or "the best rockin' pasta dish this side of the Atlantic"... and lastly, our "summer go-to dish"... it's an easy recipe to cut in half for a small dinner or GO BIG and serve at a dinner party with salad and bread and whatever else you simply can't resist!!!


But when I realized I hadn't posted about this yet I almost fell over... so I quickly made a "date" of it. I called My Friend Debbie over to enjoy the process with me. She's a great sous chef!!! Plus, she and I have history over this dish... LOTS of history over this dish. So we made a "date" of it... and planned it out for a beautiful evening on the patio, lots of laughter and had the perfect chance to catch up on life. It's unseasonably warm this time of year... I know, I know... we have perfect weather year round here in Southern California. So, we have to enjoy it, right?!


Before we start I'd like to show you a scan of the original recipe we found years ago... you can tell it was used, and reused and um... dripped on...

So, here's where we started... tequila, soy sauce, red/green bell peppers, red onion, garlic, limes, chicken and fettuccine.



Might as well start it off with the good stuff, right?! Measure out equal parts of tequila and soy sauce...

Then prep the rest of the ingredients... you know, the "mise en place". The coking starts by sauteing the veggies (2-4 minutes), then add the garlic (1 minute or so), then add the chicken...













Cook the chicken until no pink remains... tossing every minute or so to make sure it all cooks evenly.



Next add the mixture of tequila/soy sauce, stir in and bring to a simmer... allow it to simmer and reduce for about 5-8 minutes...





Oh, and add the lime juice too...



Bring it to a simmer... and while you're doing that...



... start the boiling process on the fettuccine... it all comes together pretty quickly from here on out...



The sauce will simmer and reduce... then add the heavy cream.

Here I used 1 cup of cream... but only use as much cream as you'd like. So, add a few ounces, stir it up and check out the sauce. You'll know when you find the combination you like the best.

Reduce heat to low and allow to sit until the pasta is done, the bread is ready (aka "torn into smaller pieces", aka "perfect size for dipping") and enjoy your evening!



And yes, if some of the bread accidentally "falls" into the sauce you'll certainly have to retrieve it... won't you?!

Lastly, toss the drained pasta into the sauce/veggie/chicken mixture until all of the pasta is coated with sauce and serve immediately! But don't forget to garnish... I used fresh cilantro here.

The My Friend Debbie and I headed to the patio... 'cuz we just couldn't help ourselves!

Enjoy... with spring and summer just around the corner you'll want to plan for this dish!

Tequila Lime Chicken
Recipe courtesy Chef Jeff Novak, Sammy’s California Woodfired Pizza

Ingredients
2 ounces butter
2 ounces olive oil
10-12 chicken tenders, boneless and skinless (or 4 chicken breasts)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
5 garlic cloves, minced
8 ounces gold tequila
8 ounces soy sauce
1 cup heavy cream
Juice of 3 limes
Optional: 1 teaspoon diced jalapenos
kosher salt/pepper to taste
1 package fettuccine, cooked to directions on box
garnish with 1 tablespoon cilantro, diced

Instructions
In a large sauté pan over medium-high heat, sauté peppers and red onion in butter and oil until softened, 3-5 minutes. Sprinkle pinch of salt on vegetables to help pull moisture out and so they cook faster. (If you are using jalapeno add to sauted vegetables.) In the last minute stir in the diced garlic. Add chicken to vegetables and cook until no more pink remains, approximately 5-7 minutes.

Cook fettuccine according to directions on package. Drain and set aside.

Pour in the tequila/soy sauce mixture and lime juice. Allow the sauce to simmer and reduce for 5-7 minutes. Add heavy cream; stir in well. Toss pasta with sauce and serve immediately. Garnish with cilantro.

Serves 4-6.




enjoy your time in the kitchen...