Chicken Tequila Fettuccine Recipe

Cook the spinach fettuccine

Bring a large pot of salted water to a boil. Add the spinach fettuccine and cook according to package instructions until al dente. Drain and set aside.

Cook the chicken

Season the chicken breasts with salt and black pepper. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Cook the chicken for 5-6 minutes per side, or until fully cooked and slightly golden. Remove from pan, let rest for 5 minutes, then slice into thin strips.

In the same skillet, add 1 tablespoon of olive oil over medium heat. Add the sliced red onion, red bell pepper, and yellow bell pepper. Sauté for 5-6 minutes until softened and slightly caramelized. Remove from skillet and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and diced jalapeño. Sauté for 1-2 minutes until fragrant.

Carefully pour in the tequila and allow it to reduce by half, about 2-3 minutes.

Stir in the lime juice, chicken broth, and heavy cream. Allow it to simmer for 4-5 minutes, stirring occasionally, until slightly thickened.

Add grated Parmesan cheese and stir until melted and smooth. Season with salt and black pepper to taste.

Add the cooked vegetables and sliced chicken back into the sauce. Stir to combine and heat through, about 2 minutes.

Add the cooked fettuccine to the skillet and toss until the pasta is well coated with the sauce.

Sprinkle chopped fresh cilantro over the top before serving.