6 Servings:
. 1 package Fettuccine pasta
. 3 chicken breast halves
. 3 garlic cloves, minced
. 3 tablespoon Gochujang
. ½ teaspoon onion powder
. ½ teaspoon dried thyme
. ½ teaspoon dried oregano
. ¼ teaspoon cayenne pepper, optional
. 2 tablespoon butter
. 2 tablespoon extra virgin olive oil
. 1 medium green pepper, sliced
. 1 medium red pepper, sliced
. ½ onion, sliced
. 3 vine ripe tomatoes, diced
. 1 cup cream
. 2 tablespoon chopped fresh parsley
. salt and pepper to taste
. freshly grated Parmesan cheese
1. Dice your chicken breasts into big bite size pieces.
2. Place your chicken pieces in a mixing bowl, add gochujang, ½ of minced garlic, onion powder, dried thyme and oregano.
3. Mix everything well together. Set aside. And Slice your peppers and onion thinly.
4. Fettuccine is a great choice to use in this recipe. Cook according to the package direction.
5. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat. Add peppers, onion, and the remaining minced garlic. Sprinkle in dried thyme, oregano and cayenne pepper (optional). Saute them until they are soft and tender, about 4-5 minutes.
6. Dice the tomatoes. When the onion and peppers are soft, add the tomatoes to the skillet.
7. Meanwhile chop all the topping ingredients (lettuce, tomatoes, onion, cilantro) for the taco.
8. In a mixing bowl, combine all the vinaigrette ingredients and whisk all together until emulsified.
9. Build a taco with tortilla, pork, and toppings. You can sprinkle shredded cheese on top if you like.
10. Drizzle soy lime vinaigrette over the tacos and serve immediately.
