Recipe

California Pizza Kitchen Chicken Tequila Fettucine Recipe

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Ingredients

1 lb dry spinach fettuccine (or 2 lbs fresh) .
2 tbsps minced fresh garlic .
1/2 medium yellow bell pepper, thinly sliced .
2 tbsps gold tequila .
2 tbsps minced jalapeno peppers (seeds & veins may be eliminated if milder flavor is desired) .
1/2 medium red bell pepper, thinly sliced .
2 tbsps freshly squeezed lime juice .
3 tbsps soy sauce .
1/4 medium red onion, thinly sliced .
1 1/4 lbs chicken breasts, sliced 3/4 inch .
1/2 medium green bell pepper, thinly sliced .
1 1/2 c heavy cream .
1/2 c sliced fresh cilantro (2 tbsps reserved for garnish or finish) .
3 tbsps unsalted butter (reserve tbsp per sauté) .
1/2 c chicken stock (preferably homemade)

Directions

Step #1 Prepare rapidly boiling, salted water to cook pasta; cook this until al dente, 8 to 10 mins for dry pasta, approximately 3 mins for fresh.
Step #2 Pasta may be cooked slightly ahead of time, rinsed & oiled & then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
Step #3 Cook 1/3 c cilantro, garlic & jalapeno in 2 tbsps butter over med-heat/flame for 4 to 5 mins.
Step #4 Add stock, tequila & lime juice.
Step #5 Bring the mixture to a boil & cook this until reduced to a paste like consistency; set aside.
Step #6 Pour soy sauce over sliced chicken; set aside for 5 mins.
Step #7 Meanwhile cook onion & peppers, stirring every once in awhile, with remaining butter over med-heat/flame.
Step #8 When the vegetables have wilted (become limp), add.
Step #9 chicken & soy sauce; toss & add reserved tequila/lime paste & cream.
Step #10 Bring the sauce to a boil; boil carefully until chicken is cooked through & sauce is thick (about 3 mins).
Step #11 When sauce is done, toss with well-drained spinach fettuccine & reserved cilantro.
Step #12 Serve family style or transfer to serving dishes, evenly distributing chicken & vegetables.
Enjoy the California Pizza Kitchen Chicken Tequila Fettucine recipe

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