Chicken Pasta with Coriander Tequila Cream Sauce

    Chicken Pasta with Coriander Tequila Cream Sauce

    (420)
    20saves
    50min


    405 people made this

    About this recipe: A wonderfully unique chicken pasta dish, which uses typical ingredients to come up with new and exciting flavours. You can use fettuccine as stated, but spaghetti or even penne work a treat.

    Ingredients
    Serves: 4 

    • 1 (500g) pack fettuccine pasta
    • 5 tablespoons chopped fresh coriander
    • 2 tablespoons minced garlic
    • 2 tablespoons minced jalapenos
    • 3 tablespoons butter, divided
    • 120ml chicken stock
    • 3 tablespoons tequila
    • 2 tablespoons fresh lime juice
    • 3 tablespoons soy sauce
    • 500g chicken breast fillets - cubed
    • 1/2 red onion, sliced
    • 1 red pepper, thinly sliced
    • 1/2 yellow pepper, thinly sliced
    • 1/2 green pepper, sliced
    • 350ml whipping cream
    • fresh coriander, to garnish

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a medium saucepan, saute the coriander, garlic and jalapeno in 2 tablespoons (30g) of the butter over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to the 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.
    3. Meanwhile, In a medium sized frying pan, saute the onion and the red, green and yellow peppers with the remaining tablespoon (15g) of butter, stirring occasionally.
    4. Meanwhile, cook fettuccine according to packet directions.
    5. When the peppers are soft, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to the 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 & ratings
    Average global rating:
    (420)

    Reviews in English (420)

    Fraggle7
    0

    Thanks for this recipe, it's absolutely delicious! The most work is of course the chopping, then after that it's plain sailing. I used soja cream instead of whipping cream so only needed to use 250 ml. Will be trying this more often as it's just fab  -  19 Apr 2012

    by
    145

    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 US | 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 US | Canada)

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