Chicken Tequila Fettuccini

Chicken Tequila Fettuccini

283 Reviews 22 Pics
Behr
Recipe by  Behr

“This dish is wonderfully different.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.
  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.
  3. Meanwhile, cook fettuccini according to package directions.
  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.

Share It

Reviews (283)

Rate This Recipe
www.jessicadonofrio.com
135

www.jessicadonofrio.com

This recipe was lovely!! However, I have a few suggestions that might take it from great, to FANTASTIC!! 1) Boiling chicken often gives it a dry, less succulent, texture and flavor. I would suggest grilling the chicken in a pan, cutting it into cubes, and tossing it into the sauce once it has thickened. If time allows, you might like to marinade it in some lime juice, and maybe even a bit of tequila (along with the soy sauce). I found that I needed to add a little extra lime juice to the sauce... so definitely taste test before serving. If you like your food spicy, don't rely on the number of jalapenos given in the recipe to satisfy your craving for kick. Add more. If you're truly courageous... add some habanero... but that's only for the truly brave and daring!! Otherwise I loved the recipe, I just thought the chicken could be a little more moist and flavorful. Fantastic dish. My italian father is very picky about "creative pasta" dishes... and he loved it!!

JHUTCH3
66

JHUTCH3

This recipe was very similar to and just as good as the Sammy's Woodfired Pizza and California Pizza Kitchen versions, which I love. My guests absolutely loved it and would not stop talking about it. CAVEAT: I personally would not have given this recipe 5 stars had I not read and heeded some of the advice of the reviews. First of all, I doubled the jalapenos and it was still not too hot --- just much more flavorful. I also put more lime and tequila in the chicken marinade. Very important: cooking the chicken in the method called for in this recipe yielded rubbery and overdone chicken. Next time I will cut my chicken into strips and broil or grill them. I will then throw them in at the end just to warm them up again. One aesthetic consideration, too, is that the chicken marinaded in soy sauce gave it a rather unappealing color. I would probably put the soy sauce in the sauce next time and not directly on the chicken. Another important consideration: don't cook onions and peppers until they are mushy or too limp. I was careful to get mine done enough while maintaining a little body to them, and that was key. This recipe definitely was more time intensive and probably not good for a week night. It is, however, a very special recipe and one you should try for your guests.

Li-Li
64

Li-Li

I made this for friends who love to cook! We decided it was far too conservative and needed adjustments. Use 1 cup of tequila with the 3 cups chicken stock for a glaze reduction, reducing 4 cups down to 1.5 cups. Use 3-4 whole limes for the juice, add this to the garlic and jal. peppers and cilantro, which thickens and carmelizes the paste, and use olive oil instead of butter. Forget the soy sauce, not neccessary. In Step 4-Combine paste and chicken, cook thru, then add cream last so it doesnt break down, and mix. THEN, pour the reduction mix over the top, so that the flavors do not mix and are distinctive from one another. Otherwise flavors are okay, just could be so much better!

More Reviews

Similar Recipes

Chicken Fettuccini Alfredo
(1,065)

Chicken Fettuccini Alfredo

Broccoli Chicken Fettuccini Alfredo
(195)

Broccoli Chicken Fettuccini Alfredo

Chicken Alfredo with Fettuccini Noodles
(184)

Chicken Alfredo with Fettuccini Noodles

Restaurant-Style Tequila Lime Chicken
(173)

Restaurant-Style Tequila Lime Chicken

Homemade Chicken Fettuccine
(138)

Homemade Chicken Fettuccine

Chicken Riggies II
(83)

Chicken Riggies II

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 923 cal
  • 46%
  • Fat
  • 46.1 g
  • 71%
  • Carbs
  • 71.1 g
  • 23%
  • Protein
  • 49.4 g
  • 99%
  • Cholesterol
  • 228 mg
  • 76%
  • Sodium
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Fettuccini Alfredo

>

next recipe:

Chicken Alfredo with Fettuccini Noodles