Fettuccine with Tequila-Lime Sauce

    Fettuccine with Tequila-Lime Sauce

    (419)
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    1hour


    405 people made this

    A wonderfully different pasta dinner, with lime juice, chillies and tequila to give it a real kick. You may even find you want more chilli!

    Ingredients
    Serves: 4 

    • 500g fettuccine
    • 1/3 cup chopped fresh coriander
    • 2 tablespoons minced garlic
    • 2 tablespoons minced chillies
    • 3 tablespoons butter
    • 1/2 cup (125ml) chicken stock
    • 3 tablespoons tequila
    • 2 tablespoons fresh lime juice
    • 3 tablespoons soy sauce
    • 600g skinless, boneless chicken breast halves - cubed
    • 1/4 red onion, sliced
    • 1 red capsicum, thinly sliced
    • 1/2 yellow capsicum, thinly sliced
    • 1/2 green capsicum, sliced
    • 1 1/2 cups (375ml) thickened cream

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. In a medium saucepan saute the coriander, garlic and chillies 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.
    2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, in a medium sized frypan, saute the onion and the red, green and yellow capsicums with the remaining tablespoon of butter or margarine, stirring occasionally.
    3. Meanwhile, cook fettuccine according to packet directions.
    4. 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 coriander. Serve.
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    Reviews and Ratings
    Global Ratings:
    (419)

    Reviews in English (419)

    lolli_d
    by
    1

    I made this not knowing what to expect... but it's a winner! Make sure you use lots of fresh coriander - it completely lifts it. It's sweet but still very savoury, and the tequila simply adds a lick of flavour - it is not overpowering at all. Success!  -  31 Jul 2011

    by
    144

    This recipe was lovely!! However, I have a few suggestions that might take it from great, to FANTASTIC!! 1) Boiling chicken often gives it a dry, less succulent, texture and flavor. I would suggest grilling the chicken in a pan, cutting it into cubes, and tossing it into the sauce once it has thickened. If time allows, you might like to marinade it in some lime juice, and maybe even a bit of tequila (along with the soy sauce). I found that I needed to add a little extra lime juice to the sauce... so definitely taste test before serving. If you like your food spicy, don't rely on the number of jalapenos given in the recipe to satisfy your craving for kick. Add more. If you're truly courageous... add some habanero... but that's only for the truly brave and daring!! Otherwise I loved the recipe, I just thought the chicken could be a little more moist and flavorful. Fantastic dish. My italian father is very picky about "creative pasta" dishes... and he loved it!!  -  29 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    75

    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!  -  06 May 2007  (Review from Allrecipes USA and Canada)

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