Chicken Tequila Fettuccini Recipe

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Most Helpful Positive Review

Dec 08, 2003

This recipe was lovely!! However, I have a few suggestions that might take it from great, to FANTASTIC!! 1) Boiling chicken often gives it a dry, less succulent, texture and flavor. I would suggest grilling the chicken in a pan, cutting it into cubes, and tossing it into the sauce once it has thickened. If time allows, you might like to marinade it in some lime juice, and maybe even a bit of tequila (along with the soy sauce). I found that I needed to add a little extra lime juice to the sauce... so definitely taste test before serving. If you like your food spicy, don't rely on the number of jalapenos given in the recipe to satisfy your craving for kick. Add more. If you're truly courageous... add some habanero... but that's only for the truly brave and daring!! Otherwise I loved the recipe, I just thought the chicken could be a little more moist and flavorful. Fantastic dish. My italian father is very picky about "creative pasta" dishes... and he loved it!!

—www.jessicadonofrio.com

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Most Helpful Critical Review

May 06, 2007

I made this for friends who love to cook! We decided it was far too conservative and needed adjustments. Use 1 cup of tequila with the 3 cups chicken stock for a glaze reduction, reducing 4 cups down to 1.5 cups. Use 3-4 whole limes for the juice, add this to the garlic and jal. peppers and cilantro, which thickens and carmelizes the paste, and use olive oil instead of butter. Forget the soy sauce, not neccessary. In Step 4-Combine paste and chicken, cook thru, then add cream last so it doesnt break down, and mix. THEN, pour the reduction mix over the top, so that the flavors do not mix and are distinctive from one another. Otherwise flavors are okay, just could be so much better!

—Li-Li

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372 Ratings

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Dec 08, 2003

This recipe was very similar to and just as good as the Sammy's Woodfired Pizza and California Pizza Kitchen versions, which I love. My guests absolutely loved it and would not stop talking about it. CAVEAT: I personally would not have given this recipe 5 stars had I not read and heeded some of the advice of the reviews. First of all, I doubled the jalapenos and it was still not too hot --- just much more flavorful. I also put more lime and tequila in the chicken marinade. Very important: cooking the chicken in the method called for in this recipe yielded rubbery and overdone chicken. Next time I will cut my chicken into strips and broil or grill them. I will then throw them in at the end just to warm them up again. One aesthetic consideration, too, is that the chicken marinaded in soy sauce gave it a rather unappealing color. I would probably put the soy sauce in the sauce next time and not directly on the chicken. Another important consideration: don't cook onions and peppers until they are mushy or too limp. I was careful to get mine done enough while maintaining a little body to them, and that was key. This recipe definitely was more time intensive and probably not good for a week night. It is, however, a very special recipe and one you should try for your guests.

—JHUTCH3

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Jun 22, 2003

This dish tastes great! I have a couple of suggestions though: - Don't use the butter. The whiping cream is heavy and rich enough and the butter made it drip fat. Use a cooking spray instead. - Careful with the lime juice; it may sour the cream. Next time I will definitely leave eit out. Otherwise, enjoy this creative and tasteful dish!

—FAFLES

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Mar 31, 2009

Our favorite pasta recipe! We do double some of the ingredients: jalapeno, butter, stock, tequila, and lime juice...it makes more sauce and much more flavor. The extra jalapeno does NOT make it too spicy (and I am a WIMP!!). We also cook the pasta in chicken broth instead of water. :) YUMMMM!!

—LindsayG

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Jul 23, 2003

Very similar to CPK. It took a little longer to prepare than I anticipated but it was worth the wait. I marinated chicken in balsamic vinegar instead of soy sauce and also went a little crazy with the peppers. I added one each of green, red, orange and yellow. Delicious.

—schmerna

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Jan 24, 2003

Well I made a mess with this recipe. After I started preparing it, I realized that my roomate drank the last of the tequila. I used beer instead, and it was still quite good. A wonderfully different meal to add a little kick to your kitchen.

—MAYTEANA

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Feb 15, 2011

I know I'm in the minority here but this was sooo BLAND!!! I doubled the lime juice, cilantro, jalapeno and tequila and still sooo bland. Considering how much this cost to make, how time consuming it was and how many dirty dishes it made it was totally not worth it.

—Jog Dish

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Nutrition

Calories
923 kcal
46%

Carbohydrates
71.1 g
23%

Cholesterol
228 mg
76%

Fat
46.1 g
71%

Fiber
4.8 g
19%

Protein
49.4 g
99%

Sodium
1093 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Tequila Fettuccini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 923
** Calories from Fat: 415

% Daily Value *
** Total Fat 46.1g 71 %
** Saturated Fat 26.5g 133 %
** Cholesterol 228mg 76 %
** Sodium 1093mg 44 %
** Potassium 658mg 18 %
** Total Carbohydrates 71.1g 23 %
** Dietary Fiber 4.8g 19 %
** Protein 49.4g 99 %
** Sugars 4.6g
** Vitamin A 59 %
** Vitamin C 169 %
** Calcium 12 %
** Iron 18 %
** Thiamin 18 %
** Niacin 185 %
** Vitamin B6 67 %
** Magnesium 23 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.