Tequila Chicken Pasta Sauce Gluten Free Recipes

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TEQUILA-CHICKEN FETTUCCINE

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16



Tequila-Chicken Fettuccine image

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.

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

TEQUILA CHICKEN PASTA SAUCE (GLUTEN FREE)

An excellent but very different tasting pasta sauce. Adjust the amount of jalapeños to personal taste. This amount will make the recipe fall into the salsa category of "medium". Remember to wear gloves when handling the jalapeños!

Provided by zepharum

Categories     Mexican

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Tequila Chicken Pasta Sauce (Gluten Free) image

Steps:

  • Melt the margarine in a frying pan over medium high heat. Add cilantro, garlic and jalapeños and saute several minutes.
  • Add chicken stock, tequila and lime juice and continue to cook over medium high heat until reduced by half. Stir it lots because it will burn easily and it will probably smell terrible as the tequila cooks off.
  • In a separate large frying pan, cook your chicken over medium high heat. When your chicken is still a little pink, add the red onion and bell peppers and saute until your veggies are crispy and the chicken is cooked.
  • Add your tequila reduction and the cream. Keep it over low heat while you cook the pasta of your choice, then toss with hot pasta.

Nutrition Facts : Calories 367.5, Fat 29.6, SaturatedFat 12.6, Cholesterol 101.9, Sodium 209.4, Carbohydrate 8.4, Fiber 1.3, Sugar 3.2, Protein 17.9

1/4 cup margarine
1/2 cup fresh cilantro, minced
4 garlic cloves, minced
1/4 cup fresh jalapeno, seeded and minced
1 cup chicken stock
1/4 cup tequila
1/4 cup lime juice
1/2 cup red onion, sliced
1 cup red bell pepper, thinly sliced
1 cup green bell pepper, thinly sliced
3 chicken breasts, thinly sliced
1 cup whipping cream

TEQUILA CHICKEN PASTA

Chicken and veggies in a tomato tequila lime sauce over pasta. My husband LOVES this one, it's great in the summer with margarita's, and can easily be doubled for parties. I recently retried this recipe as I wrote it the first time and noticed something was a little off, so I edited it, I think this works better! Thanks for the feedback!

Provided by kittykat 2

Categories     One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13



Tequila Chicken Pasta image

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.).

2 (8 ounce) boneless skinless chicken breasts, cut into small chunks
1 green bell pepper, sliced
1/2 small white onions or 1/2 small brown onion, sliced
4 ounces tomato sauce
1 teaspoon chicken bouillon granule
1 teaspoon fresh lime juice
1/2 cup tequila (2-3 healthy splashes)
4 tablespoons oil (for cooking)
3 fresh garlic cloves (minced or pressed)
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 cup hot water

CREAMY CHICKEN TEQUILA PASTA

This chicken and rich sauce is a perfect match with fresh spinach fettuccini. We have crusty rolls on the side to mop up the sauce, its so delcious that you don't want to leave any on your plate.

Provided by Sandy in Oklahoma

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Creamy Chicken Tequila Pasta image

Steps:

  • Combine chicken and soy sauce in a bowl and chill until needed.
  • Heat 1 tsp oil in skillet over medium heat; add onion and peppers and stir cook until onion softens.
  • Remove from pan and save.
  • In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir cook for 2 to 3 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes).
  • Add chicken and soy sauce mixture and cream to skillet. Bring to boil, stirring constantly. Lower heat and cook until chicken is cooked through and sauce is thick (7 to 10 minutes).
  • Stir in onion and peppers.
  • Serve over cooked pasta of your choice.

Nutrition Facts : Calories 406.3, Fat 27.4, SaturatedFat 14.7, Cholesterol 148.2, Sodium 896.6, Carbohydrate 9.9, Fiber 1.6, Sugar 3.6, Protein 30.6

1 lb boneless skinless chicken breast, cubed
3 tablespoons soy sauce
1 tablespoon oil, divided
1/2 red onion, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1/3 cup fresh cilantro, chopped
4 garlic cloves, minced
1 jalapeno pepper, deseeded, minced
1/2 cup chicken stock
2 tablespoons tequila
2 tablespoons lime juice
1 cup heavy cream
cooked pasta

CHICKEN TEQUILA FETTUCCINI

This dish is wonderfully different.

Provided by Behr

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 15



Chicken Tequila Fettuccini image

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

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

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE

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



California Pizza Kitchen Chicken Tequila Fettuccine image

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.

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

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