Tequila Chicken Pasta Sauce Gluten Free
Elevate your weeknight dinner game with this bold and creamy Tequila Chicken Pasta Sauce, a gluten-free twist on a crowd-pleasing classic. This recipe combines tender, seasoned chicken breast with vibrant red and yellow bell peppers, all simmered in a rich, tequila-infused sauce made with gluten-free chicken broth, heavy cream, and zesty lime juice. Fresh cilantro and a hint of Parmesan cheese (optional) bring bright, aromatic layers to this satisfying dish, perfectly paired with your favorite gluten-free pasta. Ready in just 45 minutes, this easy-to-make meal balances smoky, tangy, and savory flavors for a unique, restaurant-quality experience at home. Perfect for gluten-free diets, this pasta dish will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 cups Chicken breast, diced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 0.25 cups Tequila
- 1 cups Gluten-free chicken broth
- 1 cups Heavy cream
- 1 cups Diced tomatoes (canned), drained
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro, chopped
- 16 ounces Gluten-free pasta (cooked)
- 2 tablespoons Parmesan cheese (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the diced chicken breast with salt and black pepper, then add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the minced garlic, red bell pepper, and yellow bell pepper. Sauté for 3-4 minutes until the peppers are softened.
Carefully add the tequila to the skillet, allowing it to deglaze the pan. Cook for 1-2 minutes to let the alcohol cook off.
Stir in the gluten-free chicken broth, heavy cream, and diced tomatoes. Bring the mixture to a gentle simmer and stir well.
Return the cooked chicken to the skillet, and let it simmer in the sauce for 5-7 minutes to absorb the flavors.
Add the lime juice and half of the chopped cilantro to the skillet. Stir to combine.
Serve the tequila chicken sauce over cooked gluten-free pasta, and top with the remaining cilantro and optional Parmesan cheese for garnish.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 177.9 g | 65% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 23.0 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2656 mg | 57% | |
*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.
