Summary

Ingredients

• 500 g pasta (spinach pasta, fettuccine)
• 20 g coriander reens, chopped, divided
• 2 tablespoon garlic, finely chopped
• 2 tablespoon chilli pepper (s), finely chopped (jalapenos)
• 3 tablespoon butter, divided
• 120 ml chicken broth
• 2 tablespoon tequila, a ripened golden one
• 2 tablespoon lime juice
• 3 tablespoon soy sauce
• 550 g chicken breast fillet (s), raw, diced
• 1 small onion (s), red, thinly chopped
• 0.5 ½ m. Bell pepper (s), red, diced
• 0.5 ½ m. Bell pepper (s), green, diced
• 360 ml cream

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Instructions

1. Cook the noodles al dente.
2. Take a good half of the coriander leaves and fry them with the garlic and jalapenos in 2 tablespoons of butter for 5 minutes. Pour in the chicken stock, tequila and lime juice; Bring to the boil and continue to cook until everything is almost a paste, set aside.
3. Pour the soy sauce over the cubed chicken breast, mix well and let steep for 5 minutes. Fry the onion and pepper cubes in the remaining butter until soft. Add the chicken with the soy sauce, stir in the coriander paste and cream. Cook the sauce until the chicken is cooked through and the sauce has thickened.
4. Put a bed of pasta on each plate, spoon over the sauce and decorate with the remaining coriander leaves.