Smokey Chipotle Alfredo with Grilled Tequila Chicken

 

 

Smokey Chipotle Alfredo with Grilled Tequila Chicken…Great dish to serve on this  beautiful spring day!

For recipe photos and  Step-by-Step details click see more…

Smokey Chipotle Alfredo with Grilled Tequila Chicken was created for my husband Barry and son BJ…who both love the flavor of Chipotle Peppers!

Smokey Chipotle Alfredo with Grilled Tequila Chicken

Tequila Chicken Marinade Ingredients

6-8 chicken tenders

1/3 cup Tequila

1 tablespoon jalapeno infused oil (olive oil can be substituted)

juice of one lime

1/3 cup fresh cilantro; finely chopped

1 tablespoon finely chopped jalapeno pepper

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Creamy Chipotle Alfredo Ingredients

4 tablespoons salted butter

1 tablespoon garlic; minced

1 tablespoon Shallot; minced

11/2 cup heavy cream

1 cup mascarpone cheese

1 cup shredded smoked Gouda cheese

3-4 canned chipotle peppers in Adobo sauce; plus 1 tablespoon Adobo sauce from can

1/4 teaspoon freshly ground pepper

 Ingredients

1 fresh ear of corn

3 tablespoon salted butter

1 red pepper; cut into 1 inch pieces

1 yellow pepper; cut into 1 inch pieces

2 scallions; chopped into 1/4 inch pieces

1 tablespoon diced Shallot

1/2 tablespoon minced garlic

1 tablespoon finely chopped fresh cilantro; plus 1 tablespoon for garnish

1 bunch Swiss Chard; washed, stems removed; cut leaves into large pieces

1 lb. dried pasta

Step-By-Step

1  combine all chicken marinade ingredients in large mixing bowl; marinate 30 minutes at room temperature; grill marinated chicken approximately 3 to 4 minutes per side; or until chicken is fully cooked

*Note: chicken also can be marinated for up to 24 hours refrigerated in airtight container before grilling

2  remove chicken from grill; cover with aluminum foil; reserve

3  soak corn in bowl of water 5 minutes; grill 3-5 minutes; remove corn kernels  from cob using sharp knife; reserve corn kernels

4  melt 4 tablespoons salted butter in large fry pan;over high heat; add  minced garlic  saute 2 minutes; add heavy cream, Mascarpone cheese and shredded Smoked Gouda; stir continuously over high heat 2 minutes or until cheese is completely melted; add 1/4 teaspoon freshly ground pepper, chipotle peppers and adobo sauce; mix well; lower heat to medium; cook 2 to 3 minutes stirring continuously until mixture thickens; reserve

5   melt 3 tablespoons unsalted butter in medium size fry pan over high heat; add shallots, scallions and 1/2 teaspoon freshly ground pepper; sauté 2 minutes; add red and yellow peppers; sauté three minutes; add fresh cilantro; remove from heat; reserve pepper mixture

6   bring large pot water to rolling boil; add 1 teaspoon kosher salt; return to boil; add pasta; cook 7-11 minutes or until  Al Dente; add fresh chopped Swiss chard; cook one minute

7   using kitchen tongs remove Swiss chard from pan; reserve

8   strain pasta in large colander; transfer to large serving bowl; top with reserved pepper mixture, Swiss chard, corn, grilled chicken and Creamy Chipotle Alfredo Sauce; mix well; tope with sprinkling fresh cilantro; serve immediately