Chicken Guadalajara

Chicken Guadalajara

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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

  • 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

  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.

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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