Reply #11: Chicken Tequila Fettuccine and a cake recipe:)

[SiobhanClancy]

Chicken Tequila Fettucine

1 pound dry Spinach Fettucine (or 2
pounds fresh)
1/2 cup chopped fresh Cilantro (2
Tbsp reserved for garnish/finish)
2 Tbsp minced fresh Garlic
2 Tbsp minced Jalapeno Pepper (seeds
and veins may be eliminated if milder
flavor is desired)
3 Tbsp unsalted Butter (reserve 1
Tbsp per saute)
1/2 cup Chicken Stock (preferably
homemade)ha-ha
2 Tbsp gold Tequila
2 Tbsp freshly squeezed Lime Juice
3 Tbsp Soy Sauce
1 1/4 pounds Chicken Breast, diced
3/4 inch..or you can use SHRIMP
1/4 medium Red Onion, thinly sliced
1/2 medium Yellow Bell Pepper, thinly
sliced
1/2 medium Green Bell Pepper, thinly
sliced
1 1/2 cups Heavy Cream

Prepare rapidly boiling, saled water
to cook pasta; cook until al dente, 8
to 10 minutes for dry pasta,
approximately 3 for fresh. Pasta may
be cooked slightly ahead of time,
rinsed and oiled and then "flashed"
(reheated) in boiling water or cooked
to coincide with the finishing of the
sauce/topping.

Cook 1/3 cup cilantro, garlic and
jalapeno in 2 Tbsp butter over medium
heat for 4 to 5 minutes. Add stock,
tequila and lime juice. Bring the
mixture to a boil and cook until
reduced to a pastelike consistency;
set aside.

Pour soy sauce over diced chicken;
set aside for 5 minutes. Meanwhile
cook onion and peppers, stirring
occasionally, with remaining butter
over medium heat. When the vegetables
have wilted (become limp), add
chicken and soy sauce; toss and add
reserve tequila/lime paste and cream.

Bring the sauce to a boil; boil
gently until chicken is cooked
through and sauce is done, toss with
well-drained spinach fettucine and
reserved cilantro.


Bananas Foster Crunch Cake

1/2 cup butter or margarine, softened
1-1/2 cups sugar
2 large eggs
2 cups mashed bananas
1/4 cup light rum
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 cups cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup all-purpose flour
1/3 cup pecans, chopped
1/4 cup brown sugar, packed firmly
1/4 cup butter or margarine, melted

Preheat oven to 350F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed bananas, rum and vanilla. Combine 1-1/2 cups flour and next 4 ingredients. Add to butter mixture, mixing until well blended. Pour into a greased and floured 10 inch tube pan; set aside.

Combine 1/2 cup flour, pecans, brown sugar, and butter; sprinkle over batter. Bake at 350F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 15 minutes; remove from pan, and let cool completely on wire rack.