Berglund: Tequila Chicken

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Tequila Chicken- I can't claim I came up with it, I found it on a website about 8 years ago.


  • 1lb spinach Fettuccine, uncooked
  • 2 tbsp minced garlic
  • 2 tbsp minced jalapeno pepper
  • 3 tbsp unsalted butter or margarine
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp gold tequila
  • 2 tbsp lime juice
  • 3 tbsp soy sauce
  • 1 1/4 lbs chicken breast, diced 3/4 inch
  • 1/2 med red onion, thinly sliced
  • 1/2 med red bell pepper, thinly sliced
  • 1/2 med yellow bell pepper, thinly sliced
  • 1/2 med green bell pepper, thinly sliced
  • 1 1/2 cup heavy cream


  1. Prepare pasta according to package directions; drain.
  2. Saute cilantro, garlic and jalapeño in 2 tbsp. butter over medium heat for 4-5 minutes.
  3. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside.
  4. Pour soy sauce over diced chicken.
  5. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted.
  6. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes.
  7. Toss with hot pasta and serve immediately.
  8. Courtesy of the National Pasta Organization -