Tequila Chicken Penne

This tequila chicken penne is one of my favorite pasta recipes, and my
recreation of the version at The Cliffhouse La Quinta. Simple, fresh, and
delicious, this recipe might just become a staple in your rotation.

Servings: 2 people

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

Cuisine:

American Tex-Mex Californian

Keywords:

Copycat Recipe chicken pasta Cooking With Alcohol Tequila Chicken Penne

Instructions

1 In a bowl mix together the chicken with the garlic powder, paprika, chili
flakes, black pepper and salt. Cover with plastic and set in the fridge for two
hours. You don't need to let it set for so long, I just like to do so.
2 In a pan on medium heat add the olive oil and the shallot. Stir the pan until
the shallots get translucent and then add the chili pepper. Turn the heat up to
high and add the chicken and garlic and agitate the pan constantly for about two
minutes.
3 Into the hot pan add the tequila and stand back, the pan will flame up. When the
flames die down lower the heat back to medium and stir everything around.
4 In another pan/pot bring salted water to a boil and add the penne pasta. Cook
until al dente according to your package instructions.
5 While the pasta is boiling continue stirring the pan around. When it smells like
most of the alcohol has cooked off, pour in the heavy cream. Mix everything
around and then add 2 handfulls of the spinach. Stir it in until it wilts and
then remove the pan from the heat.
6 Remove two tablespoons of the pasta water from the pot and mix it into the pan,
then drain the pasta.
7 In the pan or pot mix together the pasta with the tequila chicken cream sauce.
Give everything a good toss and then add in the last of the spinach and mix that
around as well.
8 Plate and add cheese if you want.

Tequila Chicken Penne

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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