Reviewed: Aug. 16, 2007

I am sorry to say that I was disappointed with this recipe. Like another reviewer, I thought this was on the bland side. I would consider making this again with many changes. I did like the Tequila taste.

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Cook

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Reviewed: Jul. 25, 2007

This was great! My family loved it...fairly easy to put together. I will definitely be making this again.

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Kelly58

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Jul. 24, 2007

We thought this was fabulous! Couple of slight changes made-- used 1/2 cream and 1/2 milk to replace the 1 1/2 c cream, did not have yellow peppers and used the jalapenos that are in a jar-- 2 tbsp chopped up. We had this dish a couple of days ago and are still talking about how good it was. Even reheats well for a pasta dish. Will keep on top of the recipe stack! Thank you for sharing.

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jersey7301

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Reviewed: Jul. 8, 2007

Very Yummy. My picky husband wants me to make it again. I added a little more jalepenos because we like really spicy food.

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Ashley

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Reviewed: Jun. 24, 2007

I thought this was pretty good, but not quite spicy enough for me. I was hoping it would really zing with the tequila and lime flavors. Perhaps next time I will try to add more jalapenos as Li-Li suggests, and more tequila and lime.

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252BECKY

Cooking Level: Intermediate

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Reviewed: May 6, 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!

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Li-Li

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Reviewed: Apr. 23, 2007

Wow. I used supermarket already cut-up peppers/onions. (Makes life easier) Didn't have jalapenos, used frozen cilantro. Also used shrimp instead of chicken. Delicious!!! Such an exotic change from the usual but with great flavor. Fantastic recipe!

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Mar. 28, 2007

I like spicy food and this was pretty mild. We used 2 large Jalapenos - that still does not make it too hot. But, we really enjoyed this dinner! Substituted fat free half & half and soy chicken for the real thing making this a vegetarian dinner. Great!

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Dranoel

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Reviewed: Feb. 25, 2007

A local restaurant makes this same dish, however, this version is far superior! I usually add serano chilis to make it a bit more spicy. Gotta try this one!

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A Saint-Vincent

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Reviewed: Feb. 13, 2007

Excellent!

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zamgirl

Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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Reviewed: Jan. 24, 2007

Although it seemed like a lot of work and a lot of time my family really enjoyed this. The only thing I would change next time is to just add the whole yellow and green peppers. The final sauce never really thickened up for me but tasted good all the same once tossed with the fettuccini. (Could have been I was just tired of waiting and didn't simmer long enough.) Thanks for the recipe.

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Christy

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2007

This is an AMAZING dish! I was a little concerned that it would be heavy, but it wasn't at all. It tastes just like something you would get at a nice restaurant. I substituted canned jalapenos, only used green peppers, and added a little extra cilantro. Definitely a keeper!

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stephycherie

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jan. 20, 2007

I didnt love this, I probably wont make it again, but I did use 1/2 & 1/2 so maybe that was the problem. I found it bland, even before the pasta was added, then it became really bland, I had to add more of tequila, lime juice, salt, and I found it needed something so I added honey to add another dimension. That helped the sauce, but again, when the pasta was added it really didnt taste like much. Bummer, I had high hopes. Maybe Im just a tough critic, I havent found many recipes worth 5 stars on this site. Im still looking though! Sorry!

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staci mc

Cooking Level: Expert

Living In: Powell River, British Columbia, Canada

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Reviewed: Jan. 15, 2007

This was good. Personally, I think the flavor was a little to subtle, so next time I plan to double the "paste" mixture but keep the cream and everything else the same. I added a little extra fresh squeezed lime and some grated Romano cheese on top of mine before eating.

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kristen m

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2007

This was good, however I didn't have an tequila so I had to make it without. I added mushrooms and took out the peppers. I used half and half and it was fine. I will make again with the tequila.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Jan. 9, 2007

I'm giving this 5 stars, because I'm sure w/the whipping cream it would be even better, but I chose to use F/F half and half instead, and I only used a cup. The cilantro mixture never really turned into a paste, and I let it boil for 10min. The sauce wasn't as thick as I had hoped, and I only used a cup of half and half. But maybe w/using whipping cream, it would thicken better. All in all, great flavors, nice change from the usual plain old chicken. It's a keeper!!

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Julie G.

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Dec. 12, 2006

EXACTLY what I was hoping for! I bartend for a restaurant in Virginia, and one of the most sought after dishes is what the restaurant calls "Sauteed Filet Mignon Tips in Tequila Lime Sauce". The sauce is called "piquette" in Spanish which means the sauce is made with liquor. This recipe is identical to my restaurants recipe, except for the obvious substitution of chicken for the filet tips. Absolutely delicious. I only used about a half a pound of fettucini with the full amount of sauce, and I felt that it was perfect. Thank you for letting me re-create this dish at home!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 29, 2006

THIS DISH WAS OUTSTANDING IT HAD JUST THE RIGHT AMOUNT OF SPICE AND ALL MY FAV'S CHICKEN AND PASTA, AND TEQUILLA COULD NOT HAVE ASKED FOR ANYTHING BETTER

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ASHLEY

Cooking Level: Beginning

Living In: Parker, Arizona, USA

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Reviewed: Nov. 14, 2006

This recipe turned out well -- my husband really enjoyed it and will definitely make it again! Next time I will double the jalepeno peppers. I will take the suggestion from others by marinating the chicken in the soy sauce, lime juice and tequila then cooking them seperately. The onions and bell peppers did get too mushy so I will cook them less next time as well. I gave this a 5 star because it was a great base recipe and will be a 6 star or better with the said improvements. Thank you for the superb recipe!

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A Krieg

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

amazing! i went to a restaurant and tried their take on tequila fettuccini and it wasn't nearly as good as this recipe. i followed some of the suggestions from reviewers, such as grilling the chicken rather than boiling it.

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KILLBSBTODAY

Cooking Level: Beginning

Living In: Santa Ana, California, USA

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Chicken Tequila Fettuccini

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