TEQUILA-CHICKEN FETTUCCINE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
- Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.
TEQUILA LIME SHRIMP ZOODLES
This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. -Brigette Schroeder, Yorkville, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.
Nutrition Facts : Calories 246 calories, Fat 14g fat (6g saturated fat), Cholesterol 161mg cholesterol, Sodium 510mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE
Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.
Provided by Cooking Queen
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
- Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
- Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
- chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
- Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
- When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
- Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.
TEQUILA TURKEY FETTUCCINI
Steps:
- In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
- Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
- Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.
TEQUILA LIME SAUCE
Steps:
- Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
- Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
- Combine all ingredients thoroughly.
CHICKEN TEQUILA FETTUCCINI
This dish is wonderfully different.
Provided by Behr
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 15
Steps:
- In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
- Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
- Meanwhile, cook fettuccini according to package directions.
- When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
Nutrition Facts : Calories 922.6 calories, Carbohydrate 71.1 g, Cholesterol 227.5 mg, Fat 46.1 g, Fiber 4.8 g, Protein 49.4 g, SaturatedFat 26.5 g, Sodium 1093.1 mg, Sugar 4.6 g
PASTA WITH TEQUILA LIME CREAM SAUCE
This is a good recipe that I found in Epicurian Recipes Website and posted it for CJAY in the topic thread, but here it is for public review.
Provided by pink cook
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic and shallot with tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup.
- Add cream and cook until reduced by half. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter.
- Mix cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken.
- Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well.
- Serve garnished with fresh cilantro, if desired. You can also top the pasta with grilled chicken, shrimp or salmon for a heartier meal.
Nutrition Facts : Calories 625.6, Fat 38.6, SaturatedFat 23.1, Cholesterol 186.8, Sodium 121.9, Carbohydrate 59.3, Fiber 1.3, Sugar 2.6, Protein 13.2
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