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Chicken Tequila Fettuccini

4

30 min

Chicken Tequila Fettuccini

Chicken Tequila Fettuccini Photo 1

Time

30 min

Serving

4 persons

Calories

923

Rating

4.00★ (433)

Cuisine

Author: Victoria Buriak
This dish is wonderfully different.

Ingredients

  • fettuccine pasta: 1 pack (16 ounce pack)
  • fresh cilantro: 0.33333 cup (chopped)
  • garlic: 2 Tbsp (minced)
  • Jalapeno peppers: 2 Tbsp (minced)
  • butter: 3 Tbsp
  • chicken stock: 0.5 cup
  • tequila: 3 Tbsp
  • lime juice: 2 Tbsp (fresh)
  • soy sauce: 3 Tbsp
  • ¼ pounds skinless, boneless chicken breast halves: 1 piece (cubed)
  • red onion: 0.25 piece (sliced)
  • red bell pepper: 1 piece (sliced)
  • yellow bell pepper: 0.5 piece (sliced)
  • green bell pepper: 0.5 piece (sliced)
  • ½ cups heavy whipping cream: 1 piece

Metric Conversion

Stages of cooking

Chicken Tequila Fettuccini Photo 21
Chicken Tequila Fettuccini Photo 32
Chicken Tequila Fettuccini Photo 43
Chicken Tequila Fettuccini Photo 54
  1. In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
    Chicken Tequila Fettuccini Photo 2
  2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
    Chicken Tequila Fettuccini Photo 3
  3. Meanwhile, cook fettuccini according to package directions.
    Chicken Tequila Fettuccini Photo 4
  4. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
    Chicken Tequila Fettuccini Photo 5

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