Tuesday, April 5, 2011
2 garlic cloves, minced
1/2 cup chicken broth
4 Tbs. lime juice, divided
3 Tbs. soy sauce
1-1/2 lbs. boneless, skinless chicken tenders
1/2 medium onion, chopped
1 red pepper, cut into long strips
1 green pepper, cut into long strips
1 yellow pepper, cut into long strips
1/4 cup butter
1/2 cup flour, divided
1 cup half-and-half (or whole milk)
1 lb. spinach fettuccine (or regular fettuccine), cooked and drained
cilantro, chopped (for garnishment)
Directions: Combine garlic, broth, 2 Tablespoons lime juice, soy sauce, chicken, red onion, and peppers in slow cooker. Stir to coat chicken. Cook on LOW for about 4 hours.
In a large skillet, melt butter over low heat. As soon as butter is melted sprinkle in 1/4 cup of flour. Stir with wire whisk. Slowly add in whole milk (or half-and-half) and stir with whisk. Take a measuring cup and dip it in the slow cooker and get about 1/2 cup of the liquid. Pour it into the skillet. Add in the rest of the flour (another 1/4 cup) and stir. Get more liquid from slow cooker (exact measurements not important) and add it into the creamy mixture. Add in the remaining 2 tablespoons lime juice to the cream mixture.
Pour sauce over the contents of the slow cooker. Stir to combine. Add in cooked pasta and coat with sauce. Garnish with cilantro. Makes 4-6 servings. Enjoy!