RECIPES
Creamy Tequila Lime Chicken, Pepper & “Fettucine” Skillet
by Livestrong_Recipes | Oct 15, 2018
- PREP
- 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
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.)
