Tequila Spiked Pasta 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.

PASTA WITH TEQUILA LIME CREAM SAUCE

Steps:

• Combine garlic and shallot with tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup.
• Add cream and cook until reduced by half. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter.
• Mix cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken.
• Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well.
• Serve garnished with fresh cilantro, if desired. You can also top the pasta with grilled chicken, shrimp or salmon for a heartier meal.

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 FETTUCCINI

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.

TEQUILA CHICKEN PASTA

Steps:

• Heat oil in large skillet.
• Cook chicken halfway, about 5-7 minutes om med-high heat.
• Add pepper, garlic and onion to pan, cook an additional 3-4 minutes or until they begin to soften Season with pepper, onion powder, and cayenne.
• cook additional 2-3 min on medium heat.
• At this stage add the lime juice and tequila, distributing evenly. Turn flame to low.
• Add tomato sauce and stir to coat. At this point add the bouillon to the hot water and dissolve. Add the water 1 tbsp at a time and stir, until the desired consistency is reached.
• Serve tossed with your favorite pasta, (12-16 oz.).