Red Chili Fettuccine Recipe

Red Chili Fettuccine Recipe

1/2 lb. red chili fettuccine (homemade or brought from the store)
1 big boneless & skinless chicken breasts
4 jalape’ o peppers (fresh)
1 big peeled clove of garlic
2 tbsps. fresh lime juice
1 med. onion
2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp white pepper (ground freshly)
2/3 cup of vegetable oil
1/3 cup of white wine vinegar
8 ozs. Chilled Monterey jack cheese
1 pc. Avocado
Paprika

To make the fettuccine:

2 cups of flour (unbleached, all-purporse)
1 1/2 tsps. vegetable oil
3 tbsps. powdered chili
2 tbsps. water
1 1/2 tsps. salt
3 big eggs

Powdered chili should be toasted onto a cookie sheet for about 8-10 mins. at around 250′ F. If the powdered chili doesn’t have the existing spices, then add in 1 tsp. of powdered garlic and a tsp. of cumin prior to toasting it.

Make sure that it doesn’t burn.

Using a processor’s metal blade, process the toasted chili powder, salt and flour by pulsing it 3-4 times. Make sure that machine is running then add in oil, water & eggs then process it until the dough turns into a ball.

Stir in flour if the dough is quite sticky then add more water if its quite dry & continue processing it for 1 more minute (this also serves as the kneading process).

Take out the dough & wrap a plastic wrap around it and allow to stand for about 30 mins. in room temp. Dough should be divided in 6 portions of equal weight then shape it or cut it or use a pasta machine to make the fettuccine.

Bring to a boil about 2 qts. of water that has been salted then add in fettuccine and cook it until it is al dente (45-60 secs.).

Drain off the pasta & place it onto a serving platter. Using a food processor again, process the garlic until it has been minced & add in paprika, pepper, mustard, a tsp. of salt, juice of the lime, vinegar and oil then pulse it together for about 3-4 times.

Spread evenly half of dressing onto pasta & mix well. Remainder of the dressing should be set aside in a small container.

Jalapeno chiles should be roasted on all of its sides under the broiler or over a gas flame and just use tongs just until the chiles are black and blistered. Place the chiles inside a plastic bag then put them in the freezer for about 10 mins.

Take them out of the freezer then peel them, slice them up and take out its seeds and stems.

Slice up the chiles and dry them up before putting them to the pasta. Bring to a simmer a quart of water & poach the chicken for 8-10 mins. until it is done then drain then cool the chicken. Chicken should be shredded using your hands then add them also to the pasta.

Shred some cheese & add it to the pasta as well. Process onions inside the food processer and then add it to the pasta as well.

Peel & seed the avocado then slice them up in 1/2-inch pcs. then add them to the pasta also. Spread out the dressing that was set aside on the salad then serve.

Serves 6-8