Chicken Guadalajara Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Guadalajara

Vickie Parks

By
@Northwestgal

The creamy sauce nicely flavors the fettuccine quite nicely. And it's pretty quick to prepare too, so it's great even for a busy weeknight.


Featured Pinch Tips Video

Rating:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Saute

Ingredients

1/4 c
all-purpose flour
1/4 tsp
salt
1/4 tsp
black pepper
12 oz
boneless skinless chicken breasts, cubed
3 Tbsp
butter or margarine
2 large
anaheim chiles, seeded and sliced into rings
1 medium
onion, sliced into rings
1/4-1/2 tsp
crushed red pepper flakes
3/4 c
light cream or half-and-half
1/3 c
shredded monterey jack cheese
2 c
hot cooked fettuccine pasta

Directions Step-By-Step

1
In a plastic bag combine flour, salt and pepper. Add chicken pieces and shake bag to coat evenly.
2
In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken pieces and cook about 8 minutes or until chicken is tender and no longer pink, and coating is golden brown, stirring occasionally. Remove chicken from skillet and keep warm.
3
Heat remaining butter in the same skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to the skillet and bring just to a low boil. Return chicken to skillet, and stir until combined. Simmer, uncovered, for 1 minute more or until sauce is slightly thickened.
4
Spoon the creamy chicken mixture over hot, cooked (and drained) fettuccine, then sprinkle with cheese.

Serve immediately while still hot.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tag: Quick & Easy