View Full Version : Tequila Chicken Pasta...or someting like that...
04-18-2002, 10:38 AM
I used to make this recipe, it used tequila, chicken...peppers..and cracked pepper linguine (or spinach)...and I am totally blanking on it! I did a search for it, but couldn't find it. I swear it was from CL, perhaps 1998, but I can't find it for the life of me.
Can anyone help? Or for that matter, does anyone have a clue what I'm talking about?
04-18-2002, 11:21 AM
Sorry. I don't have a clue, but it sure sounds good! I hope somebody knows what you're talking about!
04-18-2002, 11:30 AM
I believe it comes from Bon Appetit. The recipe I have calls for chicken, tequila, lime juice, tomatoes, bow-tie pasta and a bunch of spices. I can post it if anyone is interested.
04-18-2002, 11:33 AM
Oh, I just noticed that yours has spinach in it -- maybe it's not the one I'm thinking of. In any case, here's the one that I have (I've made it a bunch of times and think it's very good):
* Exported from MasterCook *
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C. chicken broth
2 boneless chicken breasts
1 T. olive oil
1 onion, chopped
3 garlic cloves, minced
1 C. canned whole tomatoes -- chopped, juices reserved
1/2 C. tequila
1 T. chili powder
2 t. ground cumin
1/2 t. ground coriander
1/8 t. cayenne pepper
3 T. fresh lime juice
3 C. bow-tie pasta, cooked
Bring chicken broth to boil in large saucepan over medium-high heat. Add chicken, reduce heat to simmer until chicken is just cooked through, about 15 minutes. Using slotted spoon, transfer chicken to plate and cool slightly. Cut chicken into cubes. Reserve 1/3 C. broth.
Heat oil in large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, 8 minutes. Add reserved 1/3 C. chicken broth, tomatoes with reserved juices, tequila, chili powder, cumin, coriander and cayenne pepper. Cover and simmer until thickened to sauce consistency, about 20 minutes. Add lime juice and chicken and cook until chicken is warmed through, about 5 minutes. Serve over cooked pasta.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1241 Calories; 111g Fat (84.8% calories from fat); 6g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 434mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 22 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
04-18-2002, 12:31 PM
That sounds very good. Thanks for posting. I will have to try it.
04-18-2002, 12:54 PM
that nutritional info cant me right :eek:
04-18-2002, 01:18 PM
Originally posted by greysangel
that nutritional info cant me right :eek:
I thought the exact same thing when I looked at the recipe. I think the problem is the serving size entered with the recipe. It just says 2. I don't know how Mastercook works, so I don't know if that means 2 servings (which is obviously a big under-estimate) or if it means 2 "somethings" (cups, I would guess). But the "something" is missing. . .
I thought about entering it into my own software to see what I came up with, but I haven't done it yet. This recipe looks very yummy to me and I'd love to try it if I can reasonably fit it in to my point-range (that's Weight Watcher speak for all of you who don't know what I'm talking about).
04-18-2002, 01:28 PM
well on quick glance it looks around 28 pts total. Cut the oil and that would cut four points. 3 cups of pasta divided by 2 servings is a lot of pasta so i would reduce that by 1 cup knocking another 4 pts. So that's 20 pts and 10 pts per serving - 1 chicken breast and 1 cup of pasta. YAY!
yummm this looks good :D
04-18-2002, 01:35 PM
I just fiddled with some numbers on MC and here's what the updated info shows:
Per Serving (excluding unknown items): 684 Calories; 19g Fat (28.0% calories from fat); 43g Protein; 67g Carbohydrate; 4g Dietary Fiber; 93mg Cholesterol; 399mg Sodium. Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
That's assuming that the recipe serves 4 (instead of the 2, it originally listed). I think this sounds like a fair size serving. I think that 2 chicken breasts weigh in around 16 oz., so splitting it into 4 servings makes that a 4 oz. serving which is pretty reasonable, along with about 3/4 cup of cooked pasta, which seems good. Sorry to give everyone a shock with the original info -- I was rushing when I posted it and didn't have time to fiddle with the numbers.
04-18-2002, 01:36 PM
Thanks for the recipe, it looks great! However, I don't get Bon Appetit, so I don't think that's it. BTW, I was referring to spinach linguine (do they even make that? Maybe I'm thinking of some other sort of green pasta!:rolleyes: ) Alas...
04-18-2002, 08:45 PM
I found the photocopy that you gave to me when I was still in Maryland. The recipe is a "recipe makeover" from Shape, August 1998.
Forgive any typos...there's a lot of typing to do...
Chicken Tequila Fettucine
1 lb spinach fettucini
1 1/4 lb chicken breast, in 3/4" strips
3 T soy sauce
2 T minced garlic
2 T minced jalapeno peppers
1/2 c chopped fresh cilantro
1/2 c chicken stock
2 T gold tequila
2 T lime juice
2 T cornstarch
1 1/2 c evaporated skim milk
1/4 medium red onion, thinly sliced
1/2 EACH medium red, yellow, and green bell peppers, thinly sliced
Cook pasta according to package directions. Marinate chicken in soy sauce for 5 minutes.
Meanwhile, spray a medium saucepan with cooking spray; add garlic, jalapenos and all but 2T cilantro. Cook and stir 1 minute. Add stock, tequila and lime juice. Bring to boil, cook 10 minutes until liquid nearly evaporates.
In a separate bowl, combine cornstarch with 2T milk. Add mixture and remaining milk to cilantro. Cook, stirring constantly, over medium heat until thickened; do not boil. Remove from heat.
Coat a large skillet with cooking spray; saute onion and bell peppers over medium-high heat until onion is translucent. Remove veggies and set aside. Add chicken and soy sauce to skillet; cook until chicken is no longer pink. Add cilantro sauce and onion mixture; stir over medium heat until heated through. Toss with pasta and reserved cilantro. Serves 6.
Per serving: 499 Calories, 2.8g fat, 57mg cholesterol
04-19-2002, 09:44 AM
Thanks sis...:) Now why didn't I think to call you first? (don't answer that!)
04-19-2002, 09:50 AM
I'm going to try that soon!!!! Thanks for losing the recipe so we could all know about it!
04-19-2002, 11:57 AM
BTW, I said something earlier about cracked pepper linguine....now it's coming back to me...once I couldn't find spinach linguine at the store, but used lemon pepper linguine instead...YUM!
This is definitely a keeper!
07-05-2003, 07:37 AM
We went to a restaurant last weekend and I had
the pasta chicken tequila. It was excellent so
I came home and did a search on the BB. To make
a long story short, I made the recipe posted
by Carrie W from Shape magazine, "Chicken
Tequila Fettucine" and it was excellent!
Thanks for posting it.
08-31-2003, 05:37 AM
I made the first "Chicken Tequila" listed in this thread and dh and I were not impressed. It was certainly edible but lacked *something*, we're still not sure what.
09-01-2003, 09:06 PM
Try the second recipe listed in this thread, I thought
it was great. I make it alot.
09-03-2003, 08:34 PM
I made the second recipe and thought it was ok. (Actually I have to say when it is first made it's really good. My DH didn't get home until later and although it heated up ok, it wasn't quite the same.) I used regular fettucini because I could not find either spinach or cracked pepper at my local Vons - and I looked!!!). So instead I just used a healthy dose of black pepper. I also omitted the cilantro and the jalapenos as I did not have any and am not a big cilantro fan.
Thanks to all, for all of the above! I've printed off both recipes to try. I am going to have one or the other for dinner tonight. It sure feels good to get that decision out of the way so early in the day! These recipes sound easy to prepare (which is what I like for week night diners).
I'm hungry this morning.
09-04-2003, 03:32 PM
Both recipes sound good. I think I will try the second one first.
Never lick a steak knife.
09-05-2003, 02:09 PM
i can't wait to try the second recipe...i have the full fat version, which is amazing (and full of heavy cream). it's one of my favorite things to eat, so im glad there's a lighter version out there!:D
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.