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Chicken Tequila Fettucine

2 - 3 servings
Prep info
15 min prep + 20 min cook
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat
Mains - Misc
pasta southwestern


  • 180 g fettucine
  • 1.5 T soy sauce
  • 280 g chopped chicken breast (boneless skinless, cut into bite-sized pieces)
  • 1.5 T fresh lime juice
  • 2 T chopped cilantro
  • 1 T minced garlic
  • 1/4 c chicken stock
  • 1.5 T tequila
  • 1 T fresh lime juice
  • 1 T butter
  • 1/4 c sliced red onion
  • 1/2 thinly sliced red bell pepper
  • 1/4 thinly sliced yellow bell pepper
  • 1/4 thinly sliced green bell pepper
  • 3/4 c whipping cream (heavy whipping cream in the US)


Pour soy sauce and 1.5 T lime juice over the chicken and set aside.

In a medium saucepan, saute the cilantro, garlic, and jalapeno pepper in 1 T butter over medium heat for 4 to 5 minutes. Add the stock, tequila, and 1 T lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.

Cook fettuccine according to package directions.

Meanwhile, in a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter, stirring occasionally.

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 fettuccine and garnish with cilantro. Serve.


If you like it nice and spicy, add a little bit more jalapeno peppers, or less if you don't like much spice.

SJ Note 20 Sept 2009: We omitted the tequila, and it was good; add salt and pepper next time, though.