Tequila-Lime Chicken with Spinach Fettuccine in Creamy Jalapeno Sauce

Tequila-Lime Chicken with Spinach Fettuccine in Creamy Jalapeno Sauce
Servings: 4


  • 8 ounces dry spinach or whole wheat fettuccine
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken breast (antibiotic-free), cut lengthwise into 16 thin pieces
  • 2 cups thinly sliced red onion
  • 1 large jalapeno pepper with seeds, finely chopped
  • 1/2 cup tequila (see Notes)
  • 1/4 cup lime juice (divided use)
  • 1 1/2 teaspoons garlic salt (divided use)
  • 1/4 cup freshly grated Parmigiana-Reggiano cheese
  • 1/4 cup fat-free evaporated milk (see Notes)
  • 1/4 cup chopped fresh cilantro

Make It

1. Cook the fettuccine according to package directions, omitting added oil and salt. Drain the pasta, reserving 1/4 cup cooking liquid.

2. Meanwhile, heat the oil in an extra-large nonstick skillet over medium heat. Saute the chicken, onion, and jalapeno for 10 minutes or until the chicken is done. Add the tequila and 2 tablespoons lime juice. Saute for 5 minutes or until the liquid has evaporated, yet the mixture is still moist. Stir in 1/2 teaspoon garlic salt.

3. Add the pasta to the chicken mixture and toss, using long-handled tongs. Add the cheese, reserved cooking water, evaporated milk, remaining lime juice, and remaining garlic salt. Toss to combine well. Remove from heat once the liquid is absorbed, top with cilantro, and serve immediately.