Chicken Tequila Fettuccine

Serves: 5
Total Calories: 623


1 pound spinach fettuccini pasta
1/2 cup chopped fresh cilantro, divided
2 tablespoons minced garlic
2 tablespoons minced jalapeño peppers
3 tablespoons butter, divided
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breasts, diced
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper
1/2 medium green bell pepper
1 1/2 cups heavy cream


Cook pasta al dente according to package. 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 till paste-like; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile, cook onion and peppers with remaining butter till limp. Add chicken and soy sauce, then add reserved tequila/lime paste and cream. Boil sauce till chicken is cooked through, and sauce is thick. Serve sauce over fettuccine on serving dishes. Serve with cilantro and jalapeños as garnish.

Nutritional Facts:

Serves: 5
Total Calories: 623
Calories from Fat: 332

This Chicken Tequila Fettuccine recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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