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Menu Planning & Recipes

Chicken Tequila Fettuccine

Servings: 8
Printable version


  • 1 lb. chicken breast
  • 16 oz. fettuccine, dry
  • 3 Tbl. soy sauce
  • 2 Tbl. garlic, minced
  • 2 Tbl. jalapeno, fresh, diced
  • ½ c. fresh cilantro, chopped
  • ½ c. chicken stock
  • 2 Tbl. tequila
  • 2 Tbl. lime juice, fresh
  • 2 Tbl. corn starch
  • 1 can (12 oz.) evaporated milk
  • 1 c. onion, chopped
  • 1 package (frozen) bell pepper strips


1.  Broil chicken 10- to 12-minutes on each side, cool, then dice.
2.  Cook pasta according to package directions.
3.  Start sautéing onion and bell peppers over medium heat.
4.  Combine cornstarch with 2 Tbl. milk, set aside.
5.  In medium SAUCEPAN sauté garlic, soy sauce, jalapenos and all but 2 Tbls. of cilantro.
       -Add stock, tequila and lime juice. Bring to a boil; cook 10-minutes.
       -Add corn starch mixture and remaining milk, stirring constantly over medium heat until thickened; do not boil. Remove from heat and set aside.
6.  Drain pasta and toss with sauce, vegetables, top with chicken, and garnish with reserved cilantro.

Nutrition:  (Serving size: 1 cup noodles with ~ 2 oz. chicken)
: 399       protein: 28.3g          total carbohydrate: 54.5g     total fat: 5g
: 9.4g       sodium: 262mg        dietary fiber: 2.7g        saturated fat: 2.6g