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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Tequila Fettuccine Recipe

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This recipe for Chicken Tequila Fettuccine, by , is from Bolle Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cheryl Warrens


1 pound spinach Fettuccine, uncooked
1/2 c shopped fresh cilantro
2 T. minced garlic
2 T. minced jalapeno pepper
3 T. unsalted butter or margarine
1/2 c. low-sodium chicken broth
2 T. gold tequila
2 T. lime juice
3 T. soy sauce
1 1/4 pound chicken breast, dice 3/4 inch
1/2 medium red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 c. heavy cream

Prepare pasta according to package directions: drain.

Saute cilantro, garlic, and jalapeno in 2 T. butter over medium heat for 4-5 minutes.
Add chicken broth, 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. Marinate for 5 minutes.
Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted.
Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
Bring to a boil, until is chicken is cooked through, about 3 minutes.

Toss with hot pasta and serve immediately.




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