Chicken Guadalajara

Chicken Guadalajara Recipe

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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.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Saute

Ingredients

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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

How to Make Chicken Guadalajara

Step-by-Step

  • 1In a plastic bag combine flour, salt and pepper. Add chicken pieces and shake bag to coat evenly.
  • 2In 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.
  • 3Heat 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.
  • 4Spoon the creamy chicken mixture over hot, cooked (and drained) fettuccine, then sprinkle with cheese.

    Serve immediately while still hot.

Printable Recipe Card

About Chicken Guadalajara

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




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