|Photo by Katie Dudley Photographer|
Here is the recipe with the changes:
2 cloves of garlic, minced
1/2 cup chicken broth
3 tbsp soy sauce
1 1/2 lbs chicken tenders
1/2 medium red onion, chopped
1 red pepper, cut into long strips
1 green pepper, cut into long strips
1 cup whole milk
1/2 cup flour (divided)
1/4 cup butter
1 lb spinach fettucine (or regular fettucine noodles), cooked and drained
Combine garlic, broth, 2 Tbsp lime juice, soy sauce, chicken, red onion, and red and green peppers in slow cooker. Stir to coat chicken. Cook on low for about 4 hours (depending on how fast your slow cooker cooks). 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 and stir with whisk. It should be pretty thick. Take your 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 and add it into creamy mixture. Add in about 2 T to 1/4 cup of lime juice to the cream mixture (depending how much lime you like). Add in the rest of the contents from the slow cooker. Stir to combine. Add in pasta and coat. Serve with cilantro for garnish, if desired.
I really loved this limey, yummy dinner. I had it for lunch and dinner the next day too. The peppers and onions have the best texture and taste. I used what I had on hand. There was no need to use half and half, the whole milk worked perfectly. Obviously, it would be ideal to use orange and yellow peppers like the original recipe asks for but it was still super tasty. 4 1/2 stars maybe even 5!