The other day my family and I had gone to CPK for dinner and my sister in law ordered this fabulous dish called "Chicken tequila fettucine". I loved its creamy texture with the sour taste of fresh lime juice so I tried to make it and here is my version of the dish.
Ingredients
4 green chilies
2 shallots
3 garlic cloves
1/2 cup cilantro
1/3 cup green onion
2 tomatoes
1 tsp. oil
1/3 cup tequila (optional)
1/4 cup wine vinegar
1/4 cup lime juice
1/4 cup whipping cream
1 1/4 cup milk
1 tsp. cornstarch
1/4 cup water
salt to taste
8 oz. pasta (spinach fettuccini) + water for pasta.
Method
· Cut tomatoes lengthwise in thin slices and keep aside.
· Finely chop shallots, green onions, green chilies, garlic and cilantro.
· In a large pot bring lot of water to boil. Add few spoons of salt. Add the pasta and cook till almost done.
· While the pasta is cooking, heat oil in a skillet and add all the chopped ingredients and salt to taste. Sauté for three, four minutes on medium heat. Add tequila (if using), wine vinegar and tomatoes and continue sautéing till the tomatoes and shallots become soft.
· Mix lime juice, whipping cream, milk, cornstarch and water and add it to the skillet. Bring up the heat a little so the sauce starts simmering. Simmer for four to five minutes. Add the pasta and cook for five more minutes or when the pasta is cooked. Serve immediately.
Pastas have different cooking times and they also need different amount of salt so I have not mentioned these things above.
You can also use regular fettuccini or other types of pastas like spinach and cheese ravioli instead of the pasta mentioned above.
Tips from Vasudha
· Make sure the sauce is ready by the time the pasta is cooked. Otherwise after draining the water, the pasta may stick together.
· Cook the pasta about eighty percent and then finish it in the pasta sauce so it absorbs the sauce.
· Make sure to put salt while the pasta is cooking. It is difficult to get the salt in after the pasta is cooked.
Ingredients
4 green chilies
2 shallots
3 garlic cloves
1/2 cup cilantro
1/3 cup green onion
2 tomatoes
1 tsp. oil
1/3 cup tequila (optional)
1/4 cup wine vinegar
1/4 cup lime juice
1/4 cup whipping cream
1 1/4 cup milk
1 tsp. cornstarch
1/4 cup water
salt to taste
8 oz. pasta (spinach fettuccini) + water for pasta.
Method
· Cut tomatoes lengthwise in thin slices and keep aside.
· Finely chop shallots, green onions, green chilies, garlic and cilantro.
· In a large pot bring lot of water to boil. Add few spoons of salt. Add the pasta and cook till almost done.
· While the pasta is cooking, heat oil in a skillet and add all the chopped ingredients and salt to taste. Sauté for three, four minutes on medium heat. Add tequila (if using), wine vinegar and tomatoes and continue sautéing till the tomatoes and shallots become soft.
· Mix lime juice, whipping cream, milk, cornstarch and water and add it to the skillet. Bring up the heat a little so the sauce starts simmering. Simmer for four to five minutes. Add the pasta and cook for five more minutes or when the pasta is cooked. Serve immediately.
Pastas have different cooking times and they also need different amount of salt so I have not mentioned these things above.
You can also use regular fettuccini or other types of pastas like spinach and cheese ravioli instead of the pasta mentioned above.
Tips from Vasudha
· Make sure the sauce is ready by the time the pasta is cooked. Otherwise after draining the water, the pasta may stick together.
· Cook the pasta about eighty percent and then finish it in the pasta sauce so it absorbs the sauce.
· Make sure to put salt while the pasta is cooking. It is difficult to get the salt in after the pasta is cooked.
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