Best Chicken Tequila Fettuccine Recipes

CALIFORNIA PIZZA KITCHEN 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 "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.

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:

• 1. Boil 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 ahead of time, rinsed and oiled and then reheated in boiling water. 2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. 3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. 4. Pour soy sauce over diced chicken; set aside for 5 minutes. 5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. 6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes). 7. Toss with drained spinach fettuccine and reserved cilantro

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE RECIPE

Steps:

• PASTE: START FIRST. Takes 20 minutes. In medium frying pain, cook the following ingredients for 4-5 minutes over medium heat. 1/3 cup cilantro garlic jalapeno butter Add: chicken broth lime juice tequila Bring mixture to a boil and cook until paste-like consistency. Set aside. *START PASTA WATER BOILING APRROX 10 MIN AFTER STARTING PASTE Cook pasta according to box. WHILE PASTA IS COOKING 1. Pour soy sauce over chicken, set aside. 2. In large frying pan, heat olive oil and cook onion and pepper until limp over medium heat. Add chicken/soy sauce, paste and cream. Bring sauce to a boil until chicken cooked through, approx 7-8 minutes. Toss with reserved cilantro and drained pasta.

CHICKEN TEQUILA FETTUCCINE

Steps:

• 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.