Creamy Chicken Tequila Pasta Recipes

CREAMY CHICKEN TEQUILA PASTA

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.

TEQUILA-CHICKEN FETTUCCINE

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

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.

CHICKEN TEQUILA FETTUCCINI

Steps:

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

TEQUILA CHICKEN PASTA

Steps:

• Heat oil in large skillet.
• Cook chicken halfway, about 5-7 minutes om med-high heat.
• Add pepper, garlic and onion to pan, cook an additional 3-4 minutes or until they begin to soften Season with pepper, onion powder, and cayenne.
• cook additional 2-3 min on medium heat.
• At this stage add the lime juice and tequila, distributing evenly. Turn flame to low.
• Add tomato sauce and stir to coat. At this point add the bouillon to the hot water and dissolve. Add the water 1 tbsp at a time and stir, until the desired consistency is reached.
• Serve tossed with your favorite pasta, (12-16 oz.).