California Pizza Kitchen Chicken Tequila Fettuccine Food
CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE
Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.
Provided by Cooking Queen
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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- In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes, or according to the package instructions. Drain, very lightly oil (to keep the pasta from sticking) and set aside.
- In a medium saucepan, cook one-third cup of the cilantro (reserve the rest for garnish), garlic and jalapeno with 2 tablespoons of butter over medium heat until aromatic and the garlic is golden, 4 to 5 minutes. Stir in the broth, tequila and lime juice. Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. Remove from heat and set aside.
- In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinate for 5 minutes.
- Meanwhile, in a large saute pan, heat the remaining butter over medium heat. Add the onion and red, yellow and green peppers, and cook, stirring occasionally, until the vegetables have wilted. Stir in the chicken and soy sauce, then the tequila/lime paste and cream.
CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE
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- Prepare rapidly boiling, salted water to cook pasta. Cook pasta 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.
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