Recipe

Copycat California Pizza Kitchens Chicken Tequila Fettuccine Recipe

	Cherylannxo / All my dishes 1 year, 3 months ago A Mexican upswing on the Italian version of Chicken Fettuccine. It is a wonderful dish to serve when company's coming. Goes really well with Caesar Salad and fresh crusty bread Prep:20m Cook:30m Servings:4	Cherylannxo
	copycat mexicany chicken pasta colorful easy

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Ingredients

1 lb. uncooked spinach fettuccine

1 1/4 boneless, skinless chicken breasts, diced

1/2 cup fresh cilantro

2 Tbsp. minced garlic

1 Tbsp. minced jalapeno pepper, seeds and membrane

removed

3 Tbsp. butter, (reserve 1 Tbsp. for saute)

1/2 cup chicken stock

1 1/2 cups heavy cream

2 Tbsp. gold tequila

2 Tbsp. freshly squeezed lime juice

3 Tbsp. soy sauce

1/4 medium red onion, thinly sliced

1/2 medium red bell pepper, thinly sliced

1/2 medium yellow bell pepper, thinly sliced

1/2 medium green bell pepper, thinly sliced

Directions

Boil salte water to cook pasta; cook until al dente, 8-10 minutes for dry pasta, 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.

Cook 1/3 cup cilantro, garlic, and jalapeno in 2 Tbsp. butter over medium heat for 4-5 minutes

Add stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistancy; set aside.

Pour soy sauce over chicken; set aside for 5 minutes.

Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the veggies have become limp have become limp, add chicken and soy sauce; toss and add reserved tequila lime paste and cream.

Bring the sauce to a boil; boil untilchicken is cooked through and sauce is thick.

Toss with drained fettuccine and reserved cilantro.

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