Reviewed: Nov. 21, 2009

This dish was awesome! My boyfriend and I loved it! Very yummy!!

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Reviewed: Nov. 15, 2009

EXCELLENT! I absolutely loved this dish, and I don't even LIKE jalapenos normally. My mega-picky boyfriend said we should serve this when we have company over! I threw the chicken in a pan separately and fried it up with "Kick'n Chicken" seasoning (from the grocery store, it's really good), soy sauce, and tequila; then I threw it in the sauce right before it was finished just to heat it up again. Don't boil your chicken, it will come out rubbery. I used 1 yellow, 1 orange, and 1 red bell pepper because I like the bright colors and sweet flavors better than green bells. Don't be light with the tequila, I added extra tequila and lime and it turned out incredible. One of my favorite dishes ever, I can't say enough good things. It's a lot of work, but SO worth it.

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jdooley195

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Reviewed: Aug. 18, 2009

followed as written (except only used red and yellow peppers). Very good, will make again.

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Jul. 28, 2009

Loved it! All it needed was a little more heat.

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cj

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

Sorry, but this was far too limey for me. I tried to doctor it up, but the lime still stood out. I think I'll keep my tequila and lime in my margaritas. Thanks for the recipe.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

I don't remember if I've reviewed this already but this is my absolute favorite pasta recipe of all time!! The flavors blend so well together and there is no extra seasoning necessary. Love it!! Thank you!

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alcockrell

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Reviewed: Jun. 20, 2009

Fantastic! We increased both the amount of lime and the amount of tequila, which required extra time for the sauce to take on the required consistency, but was well worth it. We also used a ridiculous amount of garlic, but that's par for the course with us. Furthermore, for all of those like me who are scared that the jalepenos will make this dish too spicy, we used (just under) the recommended amount and could not taste them AT ALL. Definitely a winner.

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Minnow

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Reviewed: May 15, 2009

We loved this. I took the advice of another reviewer, used 1 cup of tequila with the 3 cups chicken stock and reduced down to approx 1.5 cups total. I used 3-4 whole limes for the juice. I just wish the recipe made more sauce, because it was so yummy.

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chez High

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Reviewed: May 14, 2009

I didn't change a thing!

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mjowens

Cooking Level: Expert

Living In: Heber, Arizona, USA

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Reviewed: May 14, 2009

this was delicious! the first time i made it, i found it really complicated (though i used pre-cooked, pre-cut grilled chicken and pre-sliced fajita veggies at the grocery store) and i made it too spicy (caveat-- if you use canned jalapenos, only use a tiny bit!! i used 1/2 tsp. the 2nd time). the 2nd time i made this it was much easier to make and turned out perfectly! i impressed my husband with it :)

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SLPST46

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Reviewed: May 4, 2009

My super picky kiddos LOVE this dish! I didn't add as much cilantro as called for as I'm not a big fan. I also used the Smokey Tequila-Lime Marinade (without the liquid smoke)recipe and baked the chicken ahead of time (many reviewers mentioned the chicken being flavorless when cooked according to recipe). Since I did this I ended up using the soy sauce to sautee the peppers. It tasted delicious! Definitely a repeat dish at our house!

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1HotNanny

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Reviewed: Apr. 30, 2009

Great recipe but way to much cream. Would be nice if it was a bit more lo cal.

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Jackie Lucy

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Reviewed: Mar. 30, 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!!

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LindsayG

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

I made this on a whim and it was interesting to make. I did a few things different : I did double the garlic and Japs. I sliced the chicken in long thin pieces. When I cooked then I sautéed the onion in the tequila/butter and then added chicken and cooked partway adding the lime juice then added the soy. I find when I put the lid on I don’t get the rubber effect. Cooking partway way also. I chopped the bell peppers in processor my family likes the flavor not the pepper. It was very pretty. I did chop the onions in long thin pieces to compensate and give definition. I only used two pans one for noodles. I made the paste then cooked chicken and veges and added all. I was surprised how easy after reading reviews. After eating the flavor was spot on the only thing I will watch for net time with the extra tequila and butter you have to watch for soupy sauce. I like mine a little thinker. Will cook down more when cooking the chicken in marinade or drain the peppers (after chopping produce juice) This was wonderful

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Feb. 21, 2009

Pretty good. However, if I can recommend at good tequila for cooking and ofcourse drinking, it's Sauza Tequila. They have many marques to choose from: Gold, Blanco, Reposado. Whatever your taste buds enjoy.

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katylan

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Reviewed: Feb. 17, 2009

This recipe was a disaster! The sauce was too spicy and got lumpy. I couldn't get things to mix well all at the end. The chicken was tough and overdone and I had way too many dishes to wash when I finished.

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Rebekah R

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Reviewed: Feb. 15, 2009

Not good. Sorry it was for us.

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Scandi

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Reviewed: Feb. 9, 2009

very very good :)

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michelleyates

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Reviewed: Feb. 5, 2009

The flavors in this dish are amazing! I'm big on using spices so I had my doubts but I followed the recipe and loved the results. I added some extra jalapeno and used a bag of frozen peppers and onions to speed up the preparation. Try this recipe...you will not be disappointed!

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jguard

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Carmel, Indiana, USA

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Reviewed: Jan. 24, 2009

This was awesome! I followed what others had suggested by increasing the garlic and jalapenos...other than that the recipe is perfect as is. Definitely a keeper!!

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