CHICKEN TEQUILA FETTUCCINI
This dish is wonderfully different.
Provided by Behr
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 15
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
TEQUILA CITRUS CHICKEN
Steps:
- Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly with aluminum foil and allow to rest for 5 minutes. Serve hot or at room temperature.
TEQUILA-CHICKEN FETTUCCINE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
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.
TEQUILA LIME CHICKEN
Steps:
- Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams
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
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-LIME CHICKEN
This is a recipe that I created in search of a different way to fix chicken for a low-sodium diet.
Provided by JLREED
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
- Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
- Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 244.4 calories, Carbohydrate 1.7 g, Cholesterol 68.8 mg, Fat 8.8 g, Fiber 0.1 g, Protein 22.5 g, SaturatedFat 5.3 g, Sodium 207 mg, Sugar 0.2 g
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
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
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
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.).
CHICKEN FAJITA PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cook the pasta according to the package directions. Drain and set aside.
- Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
- Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
- With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
- Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.
TEQUILA CHICKEN
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.
RESTAURANT-STYLE TEQUILA LIME CHICKEN
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
Provided by Robbie Rice
Categories World Cuisine Recipes Latin American Mexican
Time 2h50m
Yield 4
Number Of Ingredients 26
Steps:
- Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
- Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
- Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
- Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
Nutrition Facts : Calories 1029.8 calories, Carbohydrate 68 g, Cholesterol 98.3 mg, Fat 64.9 g, Fiber 4.5 g, Protein 40.8 g, SaturatedFat 14.9 g, Sodium 2237.2 mg, Sugar 8.1 g
CHICKEN TEQUILA FETTUCCINE
This is one of those special occasion recipes. It looks and tastes wonderful. It was created and shared by a local Houston restaurant.
Provided by PanNan
Categories Chicken
Time 35m
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, Fat 57.7, SaturatedFat 30.5, Cholesterol 319.7, Sodium 955.8, Carbohydrate 73.5, Fiber 1.2, Sugar 2.4, Protein 47.4
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
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
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