The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 18, 2009
followed as written (except only used red and yellow peppers). Very good, will make again.
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Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 28, 2009
Loved it! All it needed was a little more heat.
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cj
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 14, 2009
I didn't change a thing!
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Cooking Level: Expert

Living In: Heber, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 15, 2009
Not good. Sorry it was for us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 9, 2009
very very good :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Carmel, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 4, 2009
This was absolutely amazing! I'm so thankful that I tried it! A few changes: 1. I marinated the chicken for about 2 hours in a mix of soy sauce, lime juice, olive oil and tequila, about 1 or 2 tbspoons of each. 2. We love spicy..and reviews said the heat from the japs cooked out. So I used 4 jalapenos and 1 haberno. It was perfect for our taste and we could even go spicier. 3. I added a little more cilantro, as we love that too. 4. Only used half the pasta called for, the amount of sauce was perfect. I prepped everything about 2 hours in advance and just threw together when I was ready to eat. The cilantro/japs/tequila mixture takes about 15/20 mins to turn into a paste, be patient with it. Can't wait to make this again, my husband raved!!!!!
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Photo by maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Reston, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 25, 2008
Very nice tasting. I made it for my coworkers and myself for Christmas lunch. It was very tasty and transportable to work but I found it time consuming in prep work. Luckily enough I was snowed in when I made it. Everyone enjoy it the flavor and it was quite filling.
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