Lime Chicken and Peppers
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2 boneless skinless chicken thighs
2 boneless skinless chicken breast halves
2 cloves garlic, minced
1/2 cup chicken broth
4 tbsp lime juice, divided
3 tbsp soy sauce
1/2 medium red onion, finely diced
1 each red, green, orange, and yellow bell pepper, cut into long strips
1/4 cup butter
1/2 cup flour, divided
1 cup half-and-half (or whole milk)
1 lb spinach fettuccine noodles, cooked and drained
Cilantro, for garnish
Cut each chicken thigh and breast into four pieces. Put chicken in slow cooker.
Combine garlic, broth, 2 tbsp lime juice, soy sauce, onion, and pepper strips into slow cooker. Stir to coat chicken. Cover and cook on low for 3-4 hours.
In a large skillet, melt butter over low heat. Sprinkle in 1/4 cup flour, and stir with a wire whisk. Slowly add in half-and-half (or milk) and stir with whisk.
Remove about 1/2 cup liquid from the slow cooker and add it to the skillet. Whisk in remaining 1/4 flour and stir until creamy. Add remaining 2 tbsp lime juice to the skillet.
Pour the rest of the contents from the slow cooker into the skillet and stir to combine. Stir in cooked pasta until it is all coated with sauce. Garnish with cilantro, and serve.