Tequilaturkeyfettuccini Recipes

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CHICKEN TEQUILA FETTUCCINI



Chicken Tequila Fettuccini image

This dish is wonderfully different.

Provided by Behr

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 15

1 (16 ounce) package fettuccine pasta
⅓ cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
½ cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ¼ pounds skinless, boneless chicken breast halves - cubed
¼ red onion, sliced
1 red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, sliced
1 ½ cups heavy whipping cream

Steps:

  • In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
  • Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
  • Meanwhile, cook fettuccini according to package directions.
  • When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Nutrition Facts : Calories 922.6 calories, Carbohydrate 71.1 g, Cholesterol 227.5 mg, Fat 46.1 g, Fiber 4.8 g, Protein 49.4 g, SaturatedFat 26.5 g, Sodium 1093.1 mg, Sugar 4.6 g

TEQUILA TURKEY FETTUCCINI



Tequila Turkey Fettuccini image

By Guy Fieri. I have not tried this but wanted to put it in my cookbook for safe keeping. It got great reviews on the Food Network. This only serves 1, but can easily be doubled.

Provided by Valerie in Florida

Categories     Spaghetti

Time 30m

Yield 1 serving(s)

Number Of Ingredients 15

1 ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced
1 ounce tequila
4 ounces heavy cream
1/2 ounce fresh lemon juice
1 tablespoon chopped cilantro leaf
9 ounces fettuccine pasta, cooked
2 tablespoons grated parmesan cheese
2 lime wedges, for garnish
2 sprigs cilantro, for garnish
2 tablespoons diced roma tomatoes, for garnish
1 teaspoon fresh ground black pepper

Steps:

  • In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent.
  • Add garlic and continue to saute for 2 minutes.
  • Add turkey, lightly mix ingredients, careful not to break turkey up to much.
  • Deglaze pan with tequila, pouring around the edge of the saute pan.
  • Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
  • Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

Nutrition Facts : Calories 1735, Fat 91.6, SaturatedFat 36.7, Cholesterol 457.7, Sodium 358.6, Carbohydrate 160, Fiber 2.2, Sugar 2.9, Protein 68.8

TURKEY FETTUCCINE SKILLET



Turkey Fettuccine Skillet image

I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. -Kari Johnston, Marwayne, Alberta

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups fat-free milk
1 teaspoon salt-free seasoning blend
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half-and-half
1/3 cup grated Parmesan cheese
3 cups cubed cooked turkey breast
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil. , Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted. , Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 361 calories, Fat 7g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 343mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

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