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Fettuccine

Chicken Tequila Fettuccine

Tequila-marinated chicken with fettuccine in a tequila-lime-cream sauce, made at home in about 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound dry spinach fettuccine or 2 pounds fresh
  • 1/2 cup cilantro chopped 2 tablespoons reserved for garnish/finish
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced jalapeño pepper seeds and veins may be eliminated if a milder flavor is desired
  • 3 tablespoons unsalted butter reserve tablespoon per saute
  • 1/2 cup chicken stock
  • 2 tablespoons tequila
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons soy sauce
  • 1 1/2 pounds chicken breast diced 3/4 inch
  • 1/4 cup red onion thinly sliced
  • 1/2 cup red bell pepper thinly sliced
  • 1/2 cup yellow bell pepper thinly sliced
  • 1/2 cup green bell pepper thinly sliced
  • 1 1/2 cups heavy cream

Method
 

Pasta Preparation
  1. Prepare rapidly boiling, salted water to cook the pasta, and cook until al dente. For dry pasta, this will take about 8 to 10 minutes; for fresh pasta, this will take about 3 minutes. For another option, the pasta may be cooked slightly ahead of time, rinsed, and oiled, and then "flashed" (reheated) in boiling water to coincide with the finishing of the sauce.
Sauce Preparation
  1. Cook 1/3 cup of cilantro, minced garlic, and chopped jalapeño in 2 tablespoons butter over medium heat for 4 to 5 minutes.
  2. Next add the chicken stock, tequila, and lime juice. Bring the mixture to a boil, and cook until it's reduced to a paste-like consistency. Then set it aside.
Chicken Preparation
  1. Pour soy sauce over the diced chicken, and set it aside for 5 minutes to marinate.
  2. Meanwhile, cook the onion and peppers with the remaining butter over medium heat, stirring occasionally.
Combining Sauce and Chicken
  1. When the vegetables have wilted (become limp), add the chicken and soy sauce marinade. Toss the chicken and veggies together, and add the reserved tequila/lime paste and cream.
  2. Next, bring the sauce to a boil. Boil it gently for about 3 minutes until the chicken is cooked through and the sauce is thickened.
Plating Chicken Tequila Fettuccine
  1. When the sauce is done, toss it with the well-drained spinach fettuccine and reserved cilantro.
  2. Spoon a portion of fettuccine into a bowl, and place the chicken on top. Drizzle additional sauce, if you'd like.
  3. For an optional garnish and a nice crunch, add about 1/2 cup of crisp corn tortilla strips to the salad.

Notes

  • Be sure when you cook the sauce and chicken that you thoroughly cook them so that the sauce thickens and eliminates the raw chicken flavor. This also helps to boil out the alcohol from the Tequila.
  • Don't allow the sauce to boil for too long.
  • You can use any vegetables you have on hand. Just toss them in the Tequila-lime cream sauce, for a consistent flavor.
  • If you want to cook a vegetarian dish, simply omit the chicken, and use veggie stock instead of chicken stock.
  • Make sure the Tequila tastes ok by pouring yourself a shot first!
  • For more pasta dishes you can make at home, check out our Olive Garden Alfredo Recipe.