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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 394.1
  • Total Fat: 23.1 g
  • Cholesterol: 145.6 mg
  • Sodium: 550.0 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 24.7 g

View full nutritional breakdown of Chicken Tequila Fettucine calories by ingredient
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Chicken Tequila Fettucine

Submitted by: JUSTME50

Introduction

This is similar to what they make at California Pizza Kitchen. I cook the peppers more than they do and I make my own pasta for it. I always double the recipe because it's so good I want leftovers. Allow plenty of time for reducing the stock mixture. It's a great dinner to have for company. This is similar to what they make at California Pizza Kitchen. I cook the peppers more than they do and I make my own pasta for it. I always double the recipe because it's so good I want leftovers. Allow plenty of time for reducing the stock mixture. It's a great dinner to have for company.
Number of Servings: 8

Ingredients

    16 oz. Fettuccine, boiled
    1/3 c. cilantro, chopped
    2 T. garlic, minced
    2 T. jalapeno, minced
    3 T. butter
    1/2 c. chicken stock
    2 T. lime juice
    3 T. tequila
    3 T. soy sauce
    1 1/2 lbs. chicken breast, cubed
    1/4 red onion, chopped
    1 whole red bell pepper, sliced thin
    1/2 green bell pepper, sliced thin
    1/2 yellow bell pepper, sliced thin
    1 1/2 c. whipping cream

Directions

In a medium sauce pan, saute the cilantro, garlic and jalapeno in 2 T. butter for 4-5 minutes. Add stock, lime juice and tequila. Bring to a boil and cook until reduced to a pastelike consistency. Set aside.

Cook fettuccine.

Saute onion and peppers in 1 T. butter in a medium-sized skillet, stirring occasionally. Pour soy sauce over chicken and set aside for at least 5 minutes. When peppers have wilted, add chicken and soy sauce. Toss and add the reserved paste and cream. Bring to a gentle boil and simmer until the chicken is cooked thoroughly and garnish with cilantro. Serve!

Serving Size: makes 8 1.5-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JUSTME50.






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