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Chicken Tequila Fettuccini Recipe

Recipe by: Behr

"This dish is wonderfully different."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In 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.
  • 2Pour 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.
  • 3Meanwhile, cook fettuccini according to package directions.
  • 4When 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.
Ingredients
  • 4 servings
  • 923 cals
  • 1 (16 ounce) package fettuccine pasta
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons minced garlic
  • 2 tablespoons minced jalapeno peppers
  • 3 tablespoons butter
  • 1/2 cup chicken stock
  • 3 tablespoons tequila
  • 2 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 1 1/4 pounds skinless, boneless chicken breast halves - cubed
  • 1/4 red onion, sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 green bell pepper, sliced
  • 1 1/2 cups heavy whipping cream
Nutrition

Amount per serving ( 5 total)

  • Calories:
    923
    46%
  • Fat:
    46.1
    71%
  • Carbs:
    71.1
    23%
  • Protein:
    49.4
    99%
  • Cholesterol:
    228
    76%

Based on a 2,000 calorie diet

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