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chicken guadalajara

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

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yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Saute

Ingredients For chicken guadalajara

  • 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 lg
    anaheim chiles, seeded and sliced into rings
  • 1 md
    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

How To Make chicken guadalajara

  • 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.
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