Who’da thunk it, add persimmons? With the ingredients she had at home, Mom created this fantastic chili tonight. I had to tell you. Right before the holidays, it warmed us up with the ideal balance of sweet and spicy. If you have an excess of persimmons that someone brought into the office to distribute, you should give this quick and simple recipe a try. It’s straightforward, but it’s great, I assure you.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package fettuccine pasta
- ⅓ cup chopped fresh cilantro
- 2 tablespoons minced garlic
- 2 tablespoons minced jalapeno peppers
- 3 tablespoons butter
- ½ cup chicken stock
- 3 tablespoons tequila
- 2 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 1 ¼ pounds skinless, boneless chicken breast halves – cubed
- ¼ red onion, sliced
- 1 red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- ½ green bell pepper, sliced
- 1 ½ cups heavy whipping cream
Instructions
- In a medium saucepan, saute the cilantro, garlic and jalapeno pepper 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.
- Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
- Meanwhile, cook fettuccini according to package directions.
- 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 fettuccini and garnish with cilantro. Serve.
Nutrition Facts
| Calories | 923 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 228 mg |
| Dietary Fiber | 5 g |
| Protein | 49 g |
| Saturated Fat | 27 g |
| Sodium | 1093 mg |
| Sugars | 5 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Really like your chicken tequila pasta recipe. Not on purpose, I only use one red pepper instead of two. The grandkids liked it. I made jalapeño cornbread too.
Loved this recipe but changed it a little. I did step one as written , but doubled the jalapeno and cilantro. I sauteed my chicken (seasoned with Mexican seasoning) after the onion and peppers were 1/2 cooked. I added the cream to the cilantro paste, cooked it for a minute and added it to the chicken cooking in the big Sautee pan. I then cooked the chicken, peppers and paste in the heavy creams till the sauce thickened. Poured it over the pasta and served it with cilantro and a little Mexican blend cheese.
I was uncertain about cooking the chicken toward the end so I cooked it ahead of time. Also, I’d suggest clarifying the two “meanwhile” paragraphs. From an instructional standpoint, it might be easier if the reader saw those things together in the same paragraph. All in all, delicious. (I added in beef and pork sausage, and I used habanero as well as jalapeño peppers.)
This is delicious! Husband and picky kids gobbled it up and went back for more. I followed the recipe, made no modifications.. 5 stars
This recipe was phenomenal! Loved everything about it, but I would recommend putting some mushrooms into the dish for more flavor! Absolutely loved this
Overall an Excellent recipe. Agree it can use extra flavor – jalapeños, tequila! One thing directions wise i would change is not to boil cream at the last step. Adding while warm, a quick stir is all it needs. Boiling cream causes the sauce to curdle.
Okay, this is NOT one of the easiest meals to make, it’s very involved but the outcome is totally worth the hard work. My entire family loved this recipe. With that said I did make one change that was suggested by other cooks and that was I grilled the chicken and added it to the recipe when you add the cream/jalapeno paste to the skillet. I then added the fettuccini and served. I will definitely make this again for dinner, I am looking forward to the leftovers right now.
SO GOOD. Tasted exactly like California Pizza Kitchen’s Chicken Tequila Fettuccini. Didn’t have Chicken broth or milk – substituted with 1 cup of water. Cooked noodles in the same pot, as well.
I had to eliminate the garlic and onion, as my wife is allergic. Also I used a pasilla pepper in place of the green bell pepper. I brined my chicken first, so I cut way back on the amount of salt. It was fabulous!!! I’ll make that again!
Love this recipe! Tastes so similar to California Pizza Kitchen’s recipe!
I have made this many times but this time I swapped out fettuccini for vegetti (zuchinni sliced like spaghetti) to cut carbs
I have made this dish a few times, I love it but if I could make a suggestion to make it go from good to great, marinade the chicken overnight in the tequila, soy sauce and lime juice, it takes the flavor into another world. also i would use not just a whole jalapeno but add a habanero for an extra kick
This is my husbands all time favorite dinner! I substitute gluten-free noodles so I can eat it too. I usually have to add some potato flour to thicken it.
This is the best thing I’ve ever made on allrecipes ! My husband asked for leftovers!! That doesn’t happen. The only difference is that I used 9 ounces of fresh fettuccine noodles. UPDATE: the first time I made this recipe I had sautéed the bell pepper onion and chicken separately then added that to the Mix at the end. THIS TIME I followed the recipe and written. IT WAS NIGHT AND DAY BETTER THE FIRST TIME! The chicken has more flavor. The sauce was more complex. As written everything tastes like bell pepper and the chicken is dry…. This is still my favorite recipe : )
This tastes fantastic but takes forever. The paste stage took me an hour.
It is really good and flavorful.
To die for! I’ve made this with full creams do half and half. Both were wonderful. Trying 2% milk tonight in hopes of getting the fat content down. Fingers crossed.
I’m not normally a white sauce guy, but this was very good. I left out the jalapeno peppers, but will probably try them the next time. Definitely a keeper.
Great recipe, and it is , in fact, straight out of the CPK cookbook. I’ve made it often and it’s always a big hit. I serve with additional lime.
Loved this recipe but changed it a little. I did step one as written , but doubled the jalapeno and cilantro. I sauteed my chicken (seasoned with Mexican seasoning) after the onion and peppers were 1/2 cooked. I added the cream to the cilantro paste, cooked it for a minute and added it to the chicken cooking in the big sautee pan. I then cooked the chicken, peppers and paste in the heavy creams till the sauce thickened. Poured it over the pasta and served it with cilantro and a little mexican blend cheese.
First time making this and turned out great. I used spinach fettuccine noodles. I would of liked a little more heat, perhaps I’ll add some crushed red pepper.