- 1/4 c
- all-purpose flour
- 1/4 tsp
- 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
- 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.