Chicken Tequila Fettuccine

Total Time
55mins
Prep 25 mins
Cook 30 mins

Here's a Southwest twist to chicken and fettuccine! This has an intriguing flavor and is a colorful entrée! I like to serve this with a mixed lettuce and fruit salad on the side and garlic bread. Originally from "Pleasures of the Good Earth", a cookbook I got in Sedona, Arizona.

Ingredients Nutrition

Directions

  1. Cook pasta al dente, according to package directions, and keep warm.
  2. Cook 1/3 cup cilantro, garlic, and jalapeños in 2 tablespoons butter over medium heat for 5 minutes; add stock, tequila and lime juice.
  3. Bring mixture to a boil and cook until paste like; set aside.
  4. Pour soy sauce over chicken, set aside for 5 minutes.
  5. Meanwhile, cook onion and peppers with remaining butter until limp, about 5 minutes.
  6. Add chicken and soy sauce, then add reserved tequila/lime paste and cream; mix until all ingredients are blended well.
  7. Simmer sauce until chicken is cooked through and sauce has thickened.
  8. Serve over cooked fettuccine and garnish with reserved cilantro and additional diced jalapeños, if desired.

Reviews

(3)
Most Helpful

Have loved this recipe since the first time I had it in CPK - and this tastes exactly the same

vickirecipes July 27, 2011

This recipe is fun to make and so delicious. My husband said it was restraunt quality.

Tony & Katie Kelly January 11, 2006

I have tried this recipe many, many times with great success everytime. It is good enough to serve to guests and fast enough to have during the work week. I will usually serve it with cornbread and a salad. A helpful tip is to buy chicken tenders. It will save you from having to cut the breasts. (I hate handling raw meat) If you aren't into hot foods, be sure to adjust the jalapeno accordingly since this recipe does have some kick!

Malriah June 21, 2003

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