Chicken Tequila Fettuccine Recipes

TEQUILA-CHICKEN FETTUCCINE

Tequila-Chicken Fettuccine image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Kosher salt
12 ounces fettuccine
2 tablespoons extra-virgin olive oil
2 bell peppers, sliced
1 red onion, sliced
1 tablespoon minced garlic
1 tablespoon minced jalapeño
Freshly ground pepper
2 cups low-sodium chicken broth
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons tequila
1/4 cup heavy cream
2 cups shredded rotisserie chicken
Chopped cilantro, for topping
Lime wedges, for serving

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 FETTUCCINI

Chicken Tequila Fettuccini image

This dish is wonderfully different.

Provided by Behr

Categories Main Dish Recipes Pasta Chicken

Yield 4

Number Of Ingredients 15

Ingredients

1 (16 ounce) package fettuccine pasta
⅓ cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
½ cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ¼ pounds skinless, boneless chicken breast halves - cubed
¼ red onion, sliced
1 red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, sliced
1 ½ cups heavy whipping cream

Steps:

In 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.
Pour 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.
Meanwhile, cook fettuccini according to package directions.
When 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.

Nutrition Facts : Calories 922.6 calories, Carbohydrate 71.1 g, Cholesterol 227.5 mg, Fat 46.1 g, Fiber 4.8 g, Protein 49.4 g, SaturatedFat 26.5 g, Sodium 1093.1 mg, Sugar 4.6 g

HOMEMADE CHICKEN FETTUCCINE

Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE

California Pizza Kitchen Chicken Tequila Fettuccine image

Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.

Provided by Cooking Queen

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per saute)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 lbs chicken breasts, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

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

Tequila Chicken image

Provided by Food Network

Categories main-dish

Time 32m

Yield 2 servings

Number Of Ingredients 24

Ingredients

2 tablespoons canola or olive oil, plus 3 tablespoons
1/8 cup finely chopped red onion
1 1/2 tablespoons ground cumin
1/4 teaspoon chopped garlic
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 dashes cayenne pepper (less than 1/8 teaspoon)
1/4 teaspoon granulated garlic
2 tablespoons finely chopped fresh cilantro leaves
1 pound (2 large half breasts) boneless skinless chicken breast; sliced
completely in half making 4 pieces
1 -ounce tequila
4 ounces shredded Colby Jack cheese
Optional garnish (2 tablespoons each serving):
1 small red onion, diced (use remainder of onion for marinade)
1 green bell pepper, diced
1 red bell pepper, diced
1 whole green onion, chopped
1 curly "Mexican" pepper or cubano, diced
1 sprig fresh cilantro leaves
Salsa picante
Sour cream, in a squeeze bottle
1 tablespoon sliced black olives
1 lemon and lime, cut in thin wedges

Steps:

Preheat oven to 400 degrees F.
In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.
In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.
Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.
Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!
Make it Supreme!
Before serving, top with sour cream, salsa picante, and other vegetables for garnish.