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Chicken Tequila Fettuccine recipe at FreshFoodinaFlash.com
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5 from 1 vote

Chicken Tequila Fettuccine

Compare this Chicken Tequila Fettuccine to California Pizza Kitchen's. I've made this recipe for years and recently I've lightened it up by using whole milk instead of cream. It's even more delicious and creamy. The flour from the fettuccine noodles thickens the sauce as it sits together.. Be sure to add the lime juice after the fettuccine noodles so you don't curdle the milk. Have dinner on the table in 30 minutes!
Prep Time15 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Pasta, Poultry
Cuisine: Italian
Servings: 5
Calories: 541kcal

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.
  • ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

Nutrition

Calories: 541kcal