to make creamy tequila chicken tagliatelle you will need:
- 5oog tagliatelle
- 2 chicken breasts
- 2 tbsp garlic, minced
- 2 tbsp jalapeños, chopped
- 175ml chicken stock
- 2 tbsp tequila (optional) (3½ syns)
- 2 tbsp lime juice
- 110g lightest philadelphia (1x HeA)
- 65g quark
- 1 red onion, sliced thinly
- 1½ peppers, sliced (we used half a red, half a yellow and half a green pepper but do whatever combo you like)
- 3 tbsp soy sauce
- ¼ tsp salt
- ¼ tsp pepper
Remember, you can leave out the booze if you like, but it adds a certain tang! Oh and this serves 2 – two very big-fatty portions!
to make creamy tequila chicken tagliatelle you should:
- add a little oil to a large frying pan and heat over a medium-high heat
- add the garlic and jalapeños and cook for a few minutes
- add the chicken stock, tequila and lime juice, whack the heat up a little and cook until it’s reduced a bit glaze-like
- remove from the pan and leave to cool for a few minutes, then stir in the philadelphia, quark and soy sauce – then keep aside
- now is a good time to bring a big pan of water to the boil and cook the tagliatelle
- in another pan (or under the grill if you prefer) add a little oil and add the chicken breasts
- sprinkle over the salt and pepper and cook over a medium-high heat for about 4 minutes each side or until cooked through
- put the chicken on a plate and add the peppers and onion to the empty pan and cook for a few minutes, stirring every now and again
- chop the chicken into 1″ cubes and add back into the pan with the onions and peppers
- give a good stir, cook for a minute or two and then add the cheese sauce
- mix well and add the drained pasta, and mix again
- eat