Sunday, May 27, 2012

Summer Pasta Topped with Tequila Chicken

Tequila Chicken
4 chicken breasts, butterflied
1/2 cup cilantro
4-5 assorted small peppers, de-seeded (I used a combination of banana and bell peppers from our garden)
2 garlic cloves
1/3 cup tequilla
1/3 cup olive oil
Combine all veggies in food processor until finely chopped. Stream in tequila and oil until smooth.  Season chicken with salt and pepper.  Add sauce and chicken to ziploc bag and marinade at least 4 hours, up to 24 hours.  Grill and enjoy.

Summer Pasta
2 packages fresh fettucine, cooked according to package (buitoni brand)
4 ears fresh corn, grilled then removed from cob
4 slices bacon, chopped in 1 inch pieces
3-4 small peppers, chopped, again, I used mild banana peppers from our garden
1/2 onion, chopped
1 Tbsp chopped fresh thyme
1 Tbsp tabasco
1/2 cup white wine
1 cup whipping cream
1/2 freshly grated parmigiano reggiano

Cook bacon over medium heat until crispy.  Remove and set aside, reserving 1 Tbsp drippings.  Cook onion and peppers in drippings over medium heat.  Add in corn when onion and peppers are tender.  Add thyme, tabasco and salt and pepper to taste. Allow to cook 2-3 minutes to let flavors meld.  Add white wine and cook 3-5 minutes to reduce slightly.  Add cream and cheese and simmer 5 minutes.  Check seasoning.  Combine with fettucine and top with chicken.

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