California Pizza Kitchen Chicken Tequila Fettuccine
1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
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
1 1/2 cups heavy cream
Cook pasta until al dente, 8 to 10 minutes. Toss with a little oil and set aside.
In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add cilantro, garlic, and jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside
Pour soy sauce over diced chicken; set aside for 5 minutes.Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat for 3−4 minutes. Add chicken and soy sauce; toss and add reserved tequila paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well−drained spinach fettuccine and garnish with remaining cilantro.
1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
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
1 1/2 cups heavy cream
Cook pasta until al dente, 8 to 10 minutes. Toss with a little oil and set aside.
In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add cilantro, garlic, and jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside
Pour soy sauce over diced chicken; set aside for 5 minutes.Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat for 3−4 minutes. Add chicken and soy sauce; toss and add reserved tequila paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well−drained spinach fettuccine and garnish with remaining cilantro.
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