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Uptown Brewery Santa Fe Tequila Chicken


  • 1 ounce butter
  • 6 ounces chicken breast, sliced
  • 2 ounces assorted bell peppers
  • 1.5 ounces red onions, sliced
  • 2.5 ounces tequila chicken sauce
  • 2 ounces chicken stock
  • 4 ounces heavy cream
  • 1.5 ounces tomatillos
  • .1 ounce fresh cilantro
  • 11 ounces egg fettuccine
  • Pinch pecorino
  • Pinch parsley


  1. In a sauté pan over medium heat, melt butter (be careful not to burn); add chicken and sauté until 70 percent cooked.
  2. Add peppers and onions. Sauté for 45 seconds; add tequila sauce, heavy cream, tomatillos and cilantro. Reduce to sauce consistency.
  3. Heat fettuccine in pasta cooker; drain well. Toss with sauce and pour into a large heated pasta bowl. Sprinkle rim with pecorino and parsley.
  4. Before serving, garnish the center of the pasta with a cilantro sprig.

Source: Chef Karsten Hartig, Uptown Brewery, Phoenix, Arizona

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