Nutritional Info

Nutrition Facts

Serving Size 1 (297g)

Calories 725
Calories from Fat 315 (44%)
Amount Per Serving %DIV
Total Fat 35g 54%
Saturated Fat 17.4g 87%
Monounsaturated Fat 14.9g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 108.4mg 36%
Sodium 1360.1mg 59%
Potassium 5335.6mg 114%
Total Carbohydrate 66.2g 22%
Dietary Fiber 12.8g 51%
Sugars 9.6g
Protein 39.4g 79%

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Recipe Description
This chicken fettuccine dish is taken to a new level by a tequila infused jalapeno cream sauce. This recipe is always a hit at the dinner table!
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  dried or fresh spinach fettuccine
2 Tablespoon(T)  fresh cilantro, chopped
2 Tablespoon(T)  fresh garlic, minced
2 Tablespoon(T)  jalapeno pepper, minced, seeds and veins removed
3 Tablespoon(T)  butter, melted
1/2 Cup(c)  chicken stock
2 Tablespoon(T)  gold tequila
2 Tablespoon(T)  lime juice
3 Tablespoon(T)  soy sauce
1 1/4 Pound(lb)  boneless, skinless chicken breasts, diced
1/4   medium red onion, sliced thin
1/2 Cup(c)  red bell pepper, sliced thin
1 1/2 Cup(c)  heavy cream
2 Tablespoon(T)  fresh cilantro, chopped
1/2 Cup(c)  green bell pepper, sliced thin
1/2 Cup(c)  yellow bell pepper, sliced thin


Boil salted water to cook the pasta. Cook until al dente, 8 to 10 minutes for dried pasta, about 3 minutes for fresh. The pasta may be cooked ahead of time, rinsed and oiled, and then reheated in boiling water. Cook the 1/3 cup cilantro, the garlic and jalapeno in 2 tablespoons of the butter over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring to a boil, then cook until reduced to a paste like consistency. Set aside. Pour the soy sauce over the diced chicken. Set aside for 5 minutes. Meanwhile, cook the onion and peppers, stirring occasionally, in the remaining 1 tablespoon butter over medium heat. When the vegetables become limp, add the chicken and soy sauce. Toss and add the reserved tequila lime paste and the cream. Bring the sauce to a boil. Boil until the chicken is cooked through and the sauce is thick, about 3 minutes. Toss with the drained fettuccine and the remaining 2 tablespoons cilantro.

Additional notes

If you are out of cilantro, you can substitute parsley in this recipe.

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