Chicken Tequila Fettuccine
Chicken Tequila Fettuccine
Prep 15 mins Cook 25 mins Eat 30 mins
What sounds better for dinner than Chicken Tequila Fettuccine? A Mexican inspired pasta sounds odd, but it has all the flavors we love. Start out with caramelized onions. Add in some fried peppers with their own caramelization. Gotta have chicken to add a little protein and Americans love chicken! Of course, vegetarians could leave it out. Then, add in some beloved Italian pasta. Wrap it all up in a tequila laced chile and lime creamy sauce. YUMMMM! If you’ve tasted this dish at California Pizza Kitchen, you are going to want to make this at home in only 30 minutes.
My old Tequila Chicken Fettuccine recipe has been on my website for years, but I recently made some improvements to it. I lightened it up with whole milk instead of cream without sacrificing flavor. The noodles soak up the milk and you get an amazing creamy sauce without all the calories. Try it out. Get a pasta pot with some water boiling and let’s get started.
Prep ingredients while cooking to save time.
Fry the peppers until they begin to brown.
You will need a wide skillet. Cook the sliced onion in olive oil until they begin to caramelize. Set aside the onions in a bowl and fry the pepper strips. Add the peppers to the onion bowl.
Add the onion and peppers back to the pan with the chicken stock and whole milk.
Add the tequila to the empty pan and deglaze. Add the chicken, jalapeno, garlic, lime zest and cumin and cook for 3 minutes. Then add the onions and peppers back to the pan with the chicken stock and whole milk. You can use chicken breasts, thighs or leftover rotisserie chicken pieces in this dish.
A yummy sauce of whole milk and all the “good stuff”.
Meld the flavors of the Chicken Tequila sauce before adding the fettuccine.
Cook for about 5 minutes to meld the flavors together.
The fettuccine absorbs the delicious sauce.
Add in the cooked fettuccine noodles along with plenty of lime zest and juice and toss it all together so that the delicious sauce can be absorbed into the fettuccine. The flour from the noodles thickens the sauce. You will notice the peppers in the picture have changed colors. I’ve made this dish so many times with a combination of red, green and yellow peppers. Use whatever you have. P.S. Make sure to add the lime juice after the noodles so it doesn’t curdle the milk.
Garnish your Chicken Tequila Fettuccine with lots of chopped cilantro.
After seasoning the Chicken Tequila Fettuccine with salt and pepper, garnish it with lots of chopped cilantro for the final touch.
After 30 minutes you have a delicious yummy creamy dreamy dinner.
What’s for dinner?
Chicken Tequila Fettuccine. YUMMM!
Make this Chicken Tequila Fettuccine tonight! I dare you to compare it to CPK’s (California Pizza Kitchen). I think you’re going to actually like it better. It’s so full of flavor and has a creamy and dreamy sauce.
Chicken Tequila Fettuccine
4 Tbs olive oil
1 large onion, sliced thin
2 bell peppers (red, yellow, orange or green) sliced thin into 3″ pieces
1 pound fettuccine
1/4 cup tequila
2 Chicken breasts – boned and skinned, cut into 1″ pieces
1 jalapeno chile, minced
2 cloves garlic, minced
2 limes, zested first, then juiced
1 teaspoon ground cumin
1 cup chicken stock
1 cup whole milk (not 2%)
1 salt and pepper to taste
1/4 cup Chopped cilantro
1. Bring pasta pot of salted water to boil. Slice the onion and the bell peppers.
2. Heat 2 Tablespoons olive oil in large fry pan and cook onions on low until they are translucent. Set aside in a bowl. Add 1 more Tablespoon olive oil to pan and fry peppers until they are lightly browned. Add to onion bowl. While onions and peppers are cooking, mince jalapeno and garlic, zest and juice the limes and cut up the chicken.
3. In the meantime, cook the fettuccine in boiling salted water until al dente. Drain.
4. While fettuccine is cooking, add tequila to the empty fry pan to deglaze, loosening up any browned bits in the pan. Then add the chicken, jalapeno, garlic, lime zest and cumin. Stir and turn heat up to med high for 3 minutes.
5. Add chicken stock, milk, onions and peppers and turn heat up to high for 5 minutes or until it boils.
6. Add drained fettuccine to the sauce and then the lime juice. Season with salt and pepper. Stir and cook on low for a few minutes until the fettuccine absorbs some of the liquid. Turn off heat. Let it sit for a few minutes before serving up in pasta bowls. Stir again and add more liquid from the bottom of the pan to each bowl to make it creamy. Garnish with cilantro leaves.
Servings: 6 – 541 calories
Chicken Tequila Fettuccine
Ingredients
- 4 Tbs olive oil
- 1 large onion sliced thin
- 2 bell peppers red, yellow, orange or green sliced thin into 3" pieces
- 1 pound fettuccine
- 1/4 cup tequila
- 2 Chicken breasts -- boned and skinned cut into 1" pieces
- 1 jalapeno chile minced
- 2 cloves garlic minced
- 2 limes zested first, then juiced
- 1 teaspoon ground cumin
- 1 cup chicken stock
- 1 cup whole milk not 2%
- 1 salt and pepper to taste
- 1/4 cup Chopped cilantro
Instructions
- Bring pasta pot of salted water to boil. Slice the onion and the bell peppers.
- Heat 2 Tablespoons olive oil in large fry pan and cook onions on low until they are translucent. Set aside in a bowl. Add 1 more Tablespoon olive oil to pan and fry peppers until they are lightly browned. Add to onion bowl. While onions and peppers are cooking, mince jalapeno and garlic, zest and juice the limes and cut up the chicken.
- In the meantime, cook the fettuccine in boiling salted water until al dente. Drain.
- While fettuccine is cooking, add tequila to the empty fry pan to deglaze, loosening up any browned bits in the pan. Then add the chicken, jalapeno, garlic, lime zest and cumin. Stir and turn heat up to med high for 3 minutes.
- Add chicken stock, milk, onions and peppers and turn heat up to high for 5 minutes or until it boils.
- Add drained fettuccine to the sauce and then the lime juice. Season with salt and pepper. Stir and cook on low for a few minutes until the fettuccine absorbs some of the liquid. Turn off heat. Let it sit for a few minutes before serving up in pasta bowls. Stir again and add more liquid from the bottom of the pan to each bowl to make it creamy. Garnish with cilantro leaves.
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Nutrition
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I love the lightened up version and it is such a festive dish.