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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the margarine in a frying pan over medium high heat. Add cilantro, garlic and jalapeños and saute several minutes. | 2. Add chicken stock, tequila and lime juice and continue to cook over medium high heat until reduced by half. Stir it lots because it will burn easily and it will probably smell terrible as the tequila cooks off. | 3. In a separate large frying pan, cook your chicken over medium high heat. When your chicken is still a little pink, add the red onion and bell peppers and saute until your veggies are crispy and the chicken is cooked. | 4. Add your tequila reduction and the cream. Keep it over low heat while you cook the pasta of your choice, then toss with hot pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
cilantro	1/2	cup	minced	1.84	0.2936	0.1704	0.0416
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
jalapeno	1/4	cup	seeded minced	6.525	1.4625	0.2048	0.0832
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
tequila	1/4	cup		38.7027	3.9758	0.1056	0.0352
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
red onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
red bell pepper	1	cup	sliced	-	-	-	-
green bell pepper	1	cup	sliced	-	-	-	-
chicken breast	3		sliced	2340.5394	0.0	283.7224	125.87200000000001
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.