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Creamy Tequila Lime Chicken, Pepper & “Fettucine” Skillet

by Livestrong_Recipes  |  Jan 30, 2019

Creamy Tequila Lime Chicken, Pepper & “Fettucine” Skillet
  1. PREP
  2. 20 m
  • COOK
  • 15 m
  • TOTAL
  • 35 m

One pan meals are hot—literally and figuratively! This one is done in a skillet on the stovetop, not on a sheet pan in the oven. Be sure to pre-prep all of the ingredients so the cooking goes seamlessly, kind of like making a stir-fry.

INGREDIENTS

SERVES 3

  • 1 fruit lime
  • 1 medium zucchini
  • 12 oz Organic Chicken Breasts, Boneless & Skinless
  • 1 tbsp Oil, avocado
  • 1 medium Onions, Diced Red
  • 1/4 cup Tequila Blanco
  • 1/4 cup Heavy Whipping Cream, Organic
  • 3/4 tsp Sea Salt
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Cilantro
  • 1 medium red bell pepper
  • 1 tbsp Jalapeno Peppers, Diced

DIRECTIONS

1 Zest the lime peel. Juice the lime (2 tablespoons). Separately set aside the zest and juice.
2 Using a vegetable peeler, make fettucine-like strips from the zucchini.* Set aside.
3 Cut the chicken lengthwise to make 12 to 15 long thin strips.
4 Heat the oil in an extra-large deep stick-resistant skillet (preferably cast iron) over medium-high heat.
5 Add the chicken, onion, and jalapeño and sauté until the chicken is just cooked through and onion is softened, about 8 minutes.
6 Add the bell pepper and sauté until heated through, about 1 minute.
7 Add the zucchini “fettucine” strips, tequila, and lime juice and cook while gently tossing with tongs until the zucchini is fully cooked, about 4 minutes.
8 Add the heavy cream and salt cook while stirring until heated through, about 1 minute. Adjust seasoning.
9 Let stand for at least 5 minutes to complete the cooking process.
10 Sprinkle with the parmesan cheese, cilantro, and lime zest, and serve in bowls like a stew. (Hint: Prepared carb-friendly pasta can be used in place of the zucchini.)