Tequila Lime Chicken with Pasta
Add some saucy Tex-Mex flair to your cooking routine with this easy chicken recipe. Tequila and limeade give this simple chicken recipe a distinctive zip. This simple pasta recipe is a cinch to make and is full of flavor.
Cooking Time12 min
Ingredients
- 1/4 cup tequila
- 1/4 cup frozen limeade, thawed
- 1 tablespoon lime peel, grated
- 1 1/2 pound skinless boneless chicken breast halves, cut into strips
- 1 small orange or yellow bell pepper, cut into 1/4-inch strips
- 1 1/2 cup sliced mushrooms, 4 ounces
- 1 clove garlic, finely chopped
- 1 16-ounce package uncooked spinach fettuccine
- 1/2 cup Parmesan cheese, grated
Instructions
- Mix tequila, limeade and lime peel in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
- Place chicken and marinade in 12-inch skillet. Stir in bell pepper, mushrooms and garlic. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.
- Cook and drain fettuccine as directed on package. Divide fettuccine among 6 serving plates. Spoon chicken mixture over fettuccine. Sprinkle with cheese. Garnish with additional grated lime peel if desired.
