Chicken Tequila Fettuccine
To elevate your dining experience with Chicken Tequila Fettuccine, consider pairing the dish with a medley of delightful sides. A crisp Caesar salad complements the rich creaminess of the pasta.
Equipment
- Skillet
- Pot
Ingredients
For Chicken & Veggies:
- 2 boneless skinless chicken breasts: The centerpiece of your dish, they absorb flavors beautifully.
- ½ yellow bell pepper thinly sliced
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- ½ cup fresh cilantro roughly chopped: This herb adds brightness.
- ½ red onion thinly sliced
- 2 tablespoons vegetable oil: For sautéing.
- ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper: Essential for seasoning.
For the Sauce Base:
- 2 tablespoons freshly minced garlic: Garlic enhances flavor so well.
- 3 tablespoons soy sauce or tamari for gluten-free
- ¾ cup low-sodium chicken broth
- 2 tablespoons freshly squeezed lime juice: Freshness in every bite.
- 1 ½ cups heavy cream: The creamy base.
- 2 tablespoons silver tequila: The star of the dish!
- 3 tablespoons unsalted butter
- 2 tablespoons finely chopped jalapeños: Adds just the right number of kicks.
- ½ teaspoon smoked paprika: For depth.
- ½ teaspoon ground cumin: Adds warmth.
For Pasta:
- 1 pound spinach fettuccine cooked and drained: This gives a vibrant color and nutrients.
Instructions
Step 1: Prepare Your Ingredients
- Before you start cooking, chop your vegetables, mince the garlic, and slice your chicken breasts. It’s much easier to manage once everything is prepped. You’ll be thankful later.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil. Once boiling, add your spinach fettuccine. Cook according to package directions until al dente. Drain, but don’t rinse. The starch helps the sauce cling.
Step 3: Sauté the Chicken
- In a large skillet, heat the vegetable oil over medium-high heat. Season the chicken breasts with salt and pepper. Sauté for 5-7 minutes on each side until golden brown and fully cooked. Remove them and let them rest before slicing them into thin strips.
Step 4: Make the Sauce
- In the same skillet, add the butter and let it melt. Toss in the minced garlic and sauté until fragrant, about 30 seconds. Pour in the chicken broth, soy sauce, lime juice, and silver tequila. After stirring, bring the mixture to a boil. It will reduce slightly, intensifying the flavors.
Step 5: Add Cream
- Once boiling, reduce the heat and stir in the heavy cream. Mix until smooth. Add in the jalapeños, smoked paprika, and cumin. Stir well and allow it to simmer for a few minutes.
Step 6: Combine Everything
- Add the cooked fettuccine and sliced chicken into the sauce. Toss gently to coat everything evenly. Finally, mix in the bell peppers and cilantro. Cook for 2-3 minutes until the vegetables are tender but still crisp.
Notes
- Fresh is best: Use fresh ingredients whenever possible for the most vibrant flavors.
- Tequila choice matters: Opt for quality silver tequila for better taste. Don't you want to feel fancy?
- Adjust spice levels: If you prefer less heat, use fewer jalapeños or omit them entirely.
- Make it ahead: You can prepare the chicken and sauce ahead of time and combine them with the pasta when ready to serve.
- Get creative: Feel free to add other veggies like zucchini or mushrooms for more variety
Nutrition
Calories: 726kcalCarbohydrates: 65gProtein: 26gFat: 41gCholesterol: 155mgSodium: 830mgFiber: 4gSugar: 5g
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