| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound fettuccine
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 1 jalapeno pepper, seeded and thinly sliced
- Freshly ground black pepper
- 1/2 cup clear tequila
- 2 cups vegetable broth
- 1 cup heavy cream
- 3 tablespoons adobo sauce from canned chipotle peppers, plus more if needed
- 1/4 cup fresh cilantro, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
- Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
- Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
- Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
- When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
- Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 902 |
| Total Fat | 37 g |
| Saturated Fat | 19 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 19 g |
| Cholesterol | 97 mg |
| Sodium | 1442 mg |
Reviews
This takes a lot of prep, but we absolutely love this dish. I use penne pasta because I think it works better. I also add extra peppers and their sauce.
I truly enjoyed the taste of this delicious dish. All I would advise is to chop your peppers beforehand so you can enjoy that glass of wine
We really liked this recipe but it seems to need meat. So next time I make it I think we are going to try it with diced up link sausage.
This is the California Pizza Kitchen Tequila Lime Chicken fettuccini pasta developed back in 1986; our #1 pasta seller along with our original BBQ Chicken Pizza. Use heavy cream, Parmesan cheese, spinach fettuccini and gold tequila instead of clear.
I love that Ree, like myself, also believes that 1lb of pasta serves 4 people instead of 8 like the box suggests!! I am making this tonight based solely on that fact
Tasty. I used a bunch of cubanelle peppers and a couple hot mariachi peppers as that’s what my garden gave me. My sauce didn’t really thicken, but I did reduce both the stock and cream so the pasta wasn’t swimming in the sauce. Would make again
I made this for dinner on Valentines day this year for my boyfriend and my friends. And they all loved it.
This recipe exceeded my expectations. It was a lot of work slicing the peppers but the flavor was worth it.
I made this with Ree’s Italian Chicken Meatballs & was so good. I had no poblano or tequila (substituted lime juice & white vinegar). This one is a keeper as an alternative to a tomato based sauce.
Just love this! Not too rich and so tasty. I add a couple extra jalapeños.