CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE RECIPE

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.