| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces fettuccine
- 2 tablespoons extra-virgin olive oil
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeño
- Freshly ground pepper
- 2 cups low-sodium chicken broth
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons tequila
- 1/4 cup heavy cream
- 2 cups shredded rotisserie chicken
- Chopped cilantro, for topping
- Lime wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
- Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 658 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 29 g |
| Cholesterol | 73 mg |
| Sodium | 979 mg |
Reviews
Not very much flavor. I even ended up seasoning as I tasted and thickened as some suggested. Not horrible, but will not make again.
Good flavor, the meal came together pretty quick. I used half the amount of chicken stock and added a bit more cream and some pasta water.
Family really enjoyed this meal. As others stated needed a little extra seasoning (personal preference) adjusted as I cooked (more soy sauce, lime juice, tequila, added a tablespoon of adobo seasoning)
Turned out very flavorful and is in rotation.
Turned out very flavorful and is in rotation.
One of our favorite meals! Just add a little cornstarch and water mixture just before adding heavy cream or add pasta water with noodles to the sauce and it thickens up wonderfully.
Lookgr
So so. Sauce was too thin. Try 2-3 Tbs flour with the veg saute and maybe half the amount of broth.
Delicious!! Based on the reviews, I let the sauce simmer until reduced by half and then tossed it with the pasta. It coated the pasta perfectly! I used two small red peppers sliced thin and let them cook with the onions until lightly browned and beginning to caramelize. Yum!!
Yeah my sentiments exactly per the other comments, recipe probably need sto be revamped, if this is suppose to mimic a similar recipe made at a restaurant called Pizza Capri here in Chicago they missed the mark.
I was really unimpressed with this. It says to add Chicken broth, soy sauce, lime, and tequila and wait for it to thicken? What in that combination would make the sauce thicken? There is no thickening agent. Mine didn’t at all. I also thought it strange that they said to serve the pasta with the sauce plopped on top instead of mixed in. There was no real flavor to this, it was pretty bland. I won’t make it again.
Sauce was too thin, a little heavy on the red peppers.