CHICKEN TEQUILA FETTUCCINE RECIPES
CHICKEN TEQUILA FETTUCCINE RECIPE - FOOD.COM
This is one of those special occasion recipes. It looks and tastes wonderful. It was created and shared by a local Houston restaurant.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 15
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 reheated by dipping into boiling water or cooked to coincide with the finishing of the sauce/topping.
- Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons melted 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 softened, 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 the sauce is done, toss with well-drained spinach fettucine and cilantro.
Nutrition Facts : Calories 1001, FatContent 57.7, SaturatedFatContent 30.5, CholesterolContent 319.7, SodiumContent 955.8, CarbohydrateContent 73.5, FiberContent 1.2, SugarContent 2.4, ProteinContent 47.4
CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE RECIPE ...
Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 667.4, FatContent 38.5, SaturatedFatContent 20.3, CholesterolContent 213.2, SodiumContent 637.2, CarbohydrateContent 49, FiberContent 0.8, SugarContent 1.6, ProteinContent 31.6
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COPYCAT CHICKEN TEQUILA FETTUCCINE RECIPE - RECIPES.NET
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