Tequila Chicken with Jalapeno Cream Sauce

On our recent trip to KC, I picked up some Pappardelle’s pasta and was most excited to try the black bean/chipotle pasta.   I based this recipe on one from their website for Chipotle Black Bean Tagliatelle with Tequila Lime Sauce.    I wanted to highlight the many jalapenos we are still getting from the garden as well.

Here is my rendition:

Tequila Chicken with Jalapeno Cream Sauce

For chicken:

1/4 c. diced red onion
1/2 T. coriander
3 cloves garlic, minced
1/4 t. ground pepper
1/2 t. Kosher salt
1 dash cayenne
4 T. olive oil, divided
1 oz. tequila blanco (100% agave)
juice of one lime
1 lb. boneless chicken breast

In a sealable bag, mix onion, coriander, garlic, pepper, salt, cayenne, 2 T. olive oil, tequila and lime juice.   Mix and add chicken breasts.   Marinade in refrigerator for 30 minutes.

Heat remaining 2 T. olive oil in a skillet and heat.   Saute chicken breasts until golden brown and cooked through.   Remove to cutting board to rest while you make the sauce.   After cool enough to handle, dice chicken.

For pasta and sauce:

3 T. olive oil
3 cloves garlic, minced
2 minced jalapenos (remove seeds for miler version)
1/2 c. chicken broth
2 T. tequila blanco (100% agave)
2 T. lime juice
3/4 c. whipping cream
1 lb. Pappardelle’s Chipotle Black Bean Tagliatelle

Heat olive oil in a large saute pan.   Add garlic and jalapenos and saute for five minutes.

Add chicken broth, tequila, and lime juice and simmer for 15 minutes.

Whisk in cream and simmer while pasta is cooking.

Cook pasta according to directions.

Before serving, stir in the diced chicken so it can re-heat.

Drain pasta.

Toss cooked pasta with sauce and serve.


I absolutely adore this pasta.   It is so soft and tender.   If I didn’t have a day job, I would seriously see about become a farmers market vendor and selling this great stuff!


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