Tequila Chicken Over Linguine
Elevate your weeknight dinner game with this succulent Tequila Chicken Over Linguine, an irresistible fusion of bold Southwestern flavors and creamy Italian-inspired comfort. Perfectly seasoned chicken breasts are marinated in a tantalizing mix of tequila, lime juice, and olive oil, then seared to juicy perfection. Tossed with linguine in a rich garlic and red chili-infused cream sauce, this dish is a symphony of zest and indulgence. The bright notes of cilantro and a sprinkle of Parmesan cheese add the perfect finishing touch. Ready in just 50 minutes, this easy yet glamorous recipe is ideal for impressing dinner guests or treating yourself to a restaurant-quality meal at home. Keywords: tequila chicken, linguine pasta, creamy tequila sauce, easy chicken dinner, Southwest-inspired pasta.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.25 cups Tequila
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 0.5 teaspoons Red chili flakes
- 1 cup Heavy cream
- 0.5 cups Chicken broth
- 12 ounces Linguine pasta
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro
- 0.25 cups Parmesan cheese
Instructions
Pound the chicken breasts to an even thickness and season both sides with salt and black pepper.
In a shallow dish, combine tequila, lime juice, and 1 tablespoon of olive oil. Add the chicken and let it marinate for 15 minutes, turning occasionally.
While the chicken marinates, cook the linguine according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from marinade and cook in the skillet for 4-5 minutes per side, or until fully cooked. Transfer to a plate and cover with foil to keep warm.
Lower the heat to medium and add minced garlic and red chili flakes to the skillet. Sauté for 30 seconds until fragrant.
Deglaze the skillet by adding chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and allow the sauce to simmer for 4-5 minutes, or until slightly thickened.
Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, use the reserved pasta water to loosen it.
Slice the cooked chicken into thin strips and arrange it over the linguine.
Garnish with chopped fresh cilantro and grated Parmesan cheese before serving.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
