Best California Pizza Kitchen Chicken Tequila Fettuccine Recipes

California Pizza Kitchen Chicken Tequila Fettuccine image

Provided by Cooking Queen

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per saute)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 lbs chicken breasts, 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

Steps:

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like 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. When the vegetables have wilted (become limp), add.
chicken and soy sauce; toss and add reserved tequila/lime 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 reserved cilantro.
Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE RECIPE image

Yield 6 servings

Number Of Ingredients 16

16oz spinach fettuccine
1/2 cup chopped cilantro + 2 tbsp for garnish
2 tablespoons minced garlic
1 lg jalapeno with seeds, chopped
2 tbsp butter
1 tbsp olive oil
1/2 cup chicken broth
2 tablespoons tequila
2 tablespoons lime juice
3 tablespoons soy sauce
3 chicken breasts, diced
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper thinly sliced
1 small green bell pepper, thinly sliced
1 1/2 cup heavy whipping cream (small container is enough)

Steps:

PASTE: START FIRST. Takes 20 minutes. In medium frying pain, cook the following ingredients for 4-5 minutes over medium heat. 1/3 cup cilantro garlic jalapeno butter Add: chicken broth lime juice tequila Bring mixture to a boil and cook until paste-like consistency. Set aside. *START PASTA WATER BOILING APRROX 10 MIN AFTER STARTING PASTE Cook pasta according to box. WHILE PASTA IS COOKING 1. Pour soy sauce over chicken, set aside. 2. In large frying pan, heat olive oil and cook onion and pepper until limp over medium heat. Add chicken/soy sauce, paste and cream. Bring sauce to a boil until chicken cooked through, approx 7-8 minutes. Toss with reserved cilantro and drained pasta.