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Mesa Verde RV Resort Tequila Chicken

(Serves 4)

Ingredients:

  • 1½ lbs. Boneless,skinless, chicken breasts
  • ½ each Red, yellow & green sweet peppers-slices julienne style
  • ½ Onion-very thin slices
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Chicken soup base mix(like Tone's, Lipton, etc.)
  • 3 Tbsp. Lime juice(prefer fresh, but can use bottled)
  • 12 oz. Sour cream(Fat Free or Low Fat can be used)
  • 2 Tbsp. Margarine
  • 1 Tbsp. Garlic-minced
  • 3 Tbsp. Tequila(optional)
  • ¼ C. Parmesan cheese
  • ¼ tsp. Pepper
  • 2 tsp. Cilantro(optional)
  • 3 C. Spinach Fettuccine, uncooked
  • Salt to taste, because of the soup base mix.

Preparation:

Rinse chicken, pat dry; cut into bite size pieces. In a large skillet heat oil and add chicken. Cook for 5 minutes, turning until evenly browned. Remove chicken and set aside. To skillet, add peppers and onion, and sauté until they are crisp/tender. Remove vegetables from the skillet and set aside along with the chicken. To the skillet, add all of the other ingredients except the cilantro and pasta. Over low heat, mix all together, to a creamy texture. Return the chicken and vegetables to the skillet and blend with the sauce. Cover and simmer for 10 to 15 minutes or until the chicken is tender and no longer pink.

Meanwhile, cook the pasta according to the packaged directions. Drain. Add the drained pasta to the skillet of chicken, vegetables and sauce. Stir all together. Heat over low, just enough to heat throughly. Spoon into a serving dish and garnish with Cilantro.

Recipe can be doubled very easily. The recipe can be prepared a day ahead with or without the pasta. If with the pasta, you may have to add more liquid (water, milk, broth or Tequila). It also can be reheated in the microwave and it can be frozen. ENJOY!

Submitted by - The Lowery Family/Mesa Verde RV Resort, Mesa Verde, CO