CPK Chicken Tequila Fettuccine
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
718 kcal
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Course
Main Course
CPK Chicken Tequila Fettuccine
Description
The recipe begins by gently cooking garlic and minced jalapeños in butter to release their aromas before adding chicken stock, tequila, and lime juice, reducing the mix to a glaze-like consistency. Heavy cream and soy sauce are whisked in to form a creamy, flavorful sauce. Chicken breasts are seasoned and pan-seared until cooked through, then removed while bell peppers and onions cook briefly to retain slight crispness. The chicken is cut into cubes and returned to the pan with the cooked pasta and sauce. Fresh chopped cilantro adds herbaceous brightness. The combination results in a creamy pasta dish punctuated by smoky tequila and fresh jalapeño heat.
Ingredients
- 2 tablespoons garlic minced
- 2 tablespoons jalapeños minced
- 3 tablespoons butter unsalted
- 3/4 cup chicken stock
- 2 tablespoons tequila
- 2 tablespoons lime juice
- 1 1/2 cups heavy cream
- 3 tablespoons soy sauce
- 2 tablespoon vegetable oil
- 2 chicken breast boneless and skinless
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 red onion sliced thinly
- 1/2 red bell pepper sliced thinly
- 1/2 yellow bell pepper sliced thinly
- 1/2 green bell pepper sliced thinly
- 1/2 cup cilantro chopped
- 1 pound spinach fettucini cooked and drained, not rinsed
Instructions
- Add the garlic and jalapeno in a small saucepan with the butter and cook over medium low heat.
- Add the chicken stock, tequila, lime juice and cook until it has the consistency of a glaze, then turn off the heat and whisk in the cream and soy sauce.
- Add the vegetable oil to the pan, season the chicken with salt and pepper and cook on medium high heat, 3-4 minutes on each side or until cooked through.
- Remove the chicken and add in the bell peppers and onions and cook for 2-3 minutes until just slightly crisp.
- Chop the chicken into cubes and add it back into the pan with the bell peppers and pasta.
- Add in the heavy cream mixture and cilantro.
- Toss together and cook 1-2 minutes until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Calories | 718kcal | 36% |
| Carbohydrates | 61g | 20% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 209mg | 70% |
| Sodium | 771mg | 32% |
| Potassium | 661mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1630IU | 33% |
| Vitamin C | 49.4mg | 55% |
| Calcium | 79mg | 8% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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