CREAMY TEQUILA CHICKEN TAGLIATELLE

to make creamy tequila chicken tagliatelle you will need:

• 5oog tagliatelle
• 2 chicken breasts
• 2 tbsp garlic, minced
• 2 tbsp jalapeños, chopped
• 175ml chicken stock
• 2 tbsp tequila (optional) (3½ syns)
• 2 tbsp lime juice
• 110g lightest philadelphia (1x HeA)
• 65g quark
• 1 red onion, sliced thinly
• 1½ peppers, sliced (we used half a red, half a yellow and half a green pepper but do whatever combo you like)
• 3 tbsp soy sauce
• ¼ tsp salt
• ¼ tsp pepper

Remember, you can leave out the booze if you like, but it adds a certain tang! Oh and this serves 2 – two very big-fatty portions!

to make creamy tequila chicken tagliatelle you should:

• add a little oil to a large frying pan and heat over a medium-high heat
• add the garlic and jalapeños and cook for a few minutes
• add the chicken stock, tequila and lime juice, whack the heat up a little and cook until it’s reduced a bit glaze-like
• remove from the pan and leave to cool for a few minutes, then stir in the philadelphia, quark and soy sauce – then keep aside
• now is a good time to bring a big pan of water to the boil and cook the tagliatelle
• in another pan (or under the grill if you prefer) add a little oil and add the chicken breasts
• sprinkle over the salt and pepper and cook over a medium-high heat for about 4 minutes each side or until cooked through
• put the chicken on a plate and add the peppers and onion to the empty pan and cook for a few minutes, stirring every now and again
• chop the chicken into 1″ cubes and add back into the pan with the onions and peppers
• give a good stir, cook for a minute or two and then add the cheese sauce
• mix well and add the drained pasta, and mix again
• eat