TEQUILA-CHICKEN FETTUCCINE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
- Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.
CHICKEN TEQUILA FETTUCCINE
This is one of those special occasion recipes. It looks and tastes wonderful. It was created and shared by a local Houston restaurant.
Provided by PanNan
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh.
- Pasta may be cooked slightly ahead of time, rinsed and oiled and then reheated by dipping into boiling water or cooked to coincide with the finishing of the sauce/topping.
- Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons melted butter over medium heat for 4 to 5 minutes.
- Add stock, tequila and lime juice.
- Bring the mixture to a boil and cook until reduced to a paste-like consistency; set aside.
- Pour soy sauce over diced chicken; set aside for 5 minutes.
- Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat.
- When the vegetables have softened, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
- Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
- When the sauce is done, toss with well-drained spinach fettucine and cilantro.
Nutrition Facts : Calories 1001, Fat 57.7, SaturatedFat 30.5, Cholesterol 319.7, Sodium 955.8, Carbohydrate 73.5, Fiber 1.2, Sugar 2.4, Protein 47.4
CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE
Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.
Provided by Cooking Queen
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
- Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
- Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
- chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
- Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
- When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
- Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.
CHICKEN TEQUILA FETTUCCINE
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.
Provided by Leslie in Texas
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta al dente, according to package directions, and keep warm.
- Cook 1/3 cup cilantro, garlic, and jalapeños in 2 tablespoons butter over medium heat for 5 minutes; add stock, tequila and lime juice.
- Bring mixture to a boil and cook until paste like; set aside.
- Pour soy sauce over chicken, set aside for 5 minutes.
- Meanwhile, cook onion and peppers with remaining butter until limp, about 5 minutes.
- Add chicken and soy sauce, then add reserved tequila/lime paste and cream; mix until all ingredients are blended well.
- Simmer sauce until chicken is cooked through and sauce has thickened.
- Serve over cooked fettuccine and garnish with reserved cilantro and additional diced jalapeños, if desired.
Nutrition Facts : Calories 912.6, Fat 48.2, SaturatedFat 27.5, Cholesterol 319.7, Sodium 1105.4, Carbohydrate 72, Fiber 1, Sugar 2.4, Protein 47.7
CREAMY CHICKEN TEQUILA PASTA
This chicken and rich sauce is a perfect match with fresh spinach fettuccini. We have crusty rolls on the side to mop up the sauce, its so delcious that you don't want to leave any on your plate.
Provided by Sandy in Oklahoma
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken and soy sauce in a bowl and chill until needed.
- Heat 1 tsp oil in skillet over medium heat; add onion and peppers and stir cook until onion softens.
- Remove from pan and save.
- In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir cook for 2 to 3 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes).
- Add chicken and soy sauce mixture and cream to skillet. Bring to boil, stirring constantly. Lower heat and cook until chicken is cooked through and sauce is thick (7 to 10 minutes).
- Stir in onion and peppers.
- Serve over cooked pasta of your choice.
Nutrition Facts : Calories 406.3, Fat 27.4, SaturatedFat 14.7, Cholesterol 148.2, Sodium 896.6, Carbohydrate 9.9, Fiber 1.6, Sugar 3.6, Protein 30.6
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