How to Prepare Tequila Lime Chicken & Shrimp Fettuccine

Introduction

I present this dish on CFRN in Sept of 2006. You will find my weight at that time was over 245 lbs. Today, because of that video, I stop Life Style of being an Executive Chef for over twenty years in the Hospitality Industry. I focused on a New Life Style. Quit my job and concentrated on a healthy Life Style. Went back to the Outdoor Living Style that I was accustomed to in my early years. Within six month I have lost over 45 lbs to date (May 2007) and continually loosing weight until I reach my target weight of 165lbs. This video was an eye opener. I was indeed "Pillsbury Dough Boy". You to can join me with loosing weight by joining me in a wilderness tour into Willmore Wilderness for up to four weeks. You will be served only fresh quality food items that are good for you and safe for you. The real experience of being in the Outdoors, is that this Campfire Camping, you do not have a choose to cheat and you will loose weight with the hiking in the majestic Rocky Mountains in the Canadian Northwest. Find out more by bari@chefbari.com or joining http://chefbari.com

By: bari101

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Instructions

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Difficulty: Moderately Easy

Tips & Warnings:

Keep moving your sauté pan to avoid your product from burning.
Flipping the pan with the fettuccine in it at the end will help thicken the starch of the noodles with the cream.
Do not leave your sauté pan un- attended.
Keep moving your sauté pan by movement of pan or by wooden spoon - otherwise you will burn your dish.

Step1

Place sauté' pan on burner at medium high heat.
Add Olive Oil, Mushrooms and garlic. Sauté

Step2

Add Chicken. Sauté for five minutes.
Add Jumbo Shrimp. Sauté' for a couple of minutes.
Add red peppers and seasonings. Cook and flip pan a few times.

Step3

Add fresh whipping cream (33%) to the pan. Stir with wooden spoon.
Get moving pan to make sure that the cream does not burn.
Add the cooked fettuccine.
Lower the heat to low and sauté. Keep moving the sauté' pan.