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60+ Minutes |
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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: 1. Cook pasta in boiling water until done.
2.Cook 1/2 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4-5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside.
3. Pour soy sauce over diced chicken: set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
4. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettucine and reserved cilantro.
5. Serve with Cuban Bread
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Cuban Bread
163/1250 Pound(s) parmesan cheese
2 54/625 Ounce(s) basil leaves
3 tomato, roma
1 orzo |
Directions:
1. Preheat oven to 425? F with rack in the middle of the oven.
2. Wash tomatoes and remove the core, then cut into ?" slices. Lay the slices in a glass dish and pour the marinade over them. Set aside while preparing the bread.
3. Slice bread lengthwise with a serrated knife to create a top and bottom. Spread half of garlic herb butter on the cut surface of each half of the bread. If french bread is not available italian bread can be used instead.
5. Lift tomato slices from the marinade. Lay slices, slightly overlapping, on the bread. Drizzle bread with a little bit of the marinade. Sprinkle with Parmesan cheese. Place in oven for 3-4 minutes to just melt the cheese. Remove from oven and transfer to cutting board.
6. Cut each half loaf, crosswise, into 8 pieces. Sprinkle with sliced basil leaves and arrange on a warm serving platter. Garnish with a fresh sprig of basil.
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