Cpk Chicken Tequila Fettuccine Food

CPK CHICKEN TEQUILA FETTUCCINE

Steps:

• Add the garlic and jalapeno in a small saucepan with the butter and cook over medium low heat.
• Add the chicken stock, tequila, lime juice and cook until it has the consistency of a glaze, then turn off the heat and whisk in the cream and soy sauce.
• Add the vegetable oil to the pan, season the chicken with salt and pepper and cook on medium high heat, 3-4 minutes on each side or until cooked through.
• Remove the chicken and add in the bell peppers and onions and cook for 2-3 minutes until just slightly crisp.
• Chop the chicken into cubes and add it back into the pan with the bell peppers and pasta.
• Add in the heavy cream mixture and cilantro.
• Toss together and cook 1-2 minutes until thickened.

TEQUILA-CHICKEN FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
• Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE

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.

CHICKEN TEQUILA FETTUCCINE

Steps:

• Cook pasta al dente, according to package directions, and keep warm.
• Cook 1/3 cup cilantro, garlic, and jalapeños in 2 tablespoons butter over medium heat for 5 minutes; add stock, tequila and lime juice.
• Bring mixture to a boil and cook until paste like; set aside.
• Pour soy sauce over chicken, set aside for 5 minutes.
• Meanwhile, cook onion and peppers with remaining butter until limp, about 5 minutes.
• Add chicken and soy sauce, then add reserved tequila/lime paste and cream; mix until all ingredients are blended well.
• Simmer sauce until chicken is cooked through and sauce has thickened.
• Serve over cooked fettuccine and garnish with reserved cilantro and additional diced jalapeños, if desired.

CHICKEN TEQUILA FETTUCCINE

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 reheated by dipping into boiling water or cooked to coincide with the finishing of the sauce/topping.
• Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons melted 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 softened, 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 the sauce is done, toss with well-drained spinach fettucine and cilantro.

CREAMY CHICKEN TEQUILA PASTA

Steps:

• Combine chicken and soy sauce in a bowl and chill until needed.
• Heat 1 tsp oil in skillet over medium heat; add onion and peppers and stir cook until onion softens.
• Remove from pan and save.
• In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir cook for 2 to 3 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes).
• Add chicken and soy sauce mixture and cream to skillet. Bring to boil, stirring constantly. Lower heat and cook until chicken is cooked through and sauce is thick (7 to 10 minutes).
• Stir in onion and peppers.
• Serve over cooked pasta of your choice.

CHICKEN TEQUILA FETTUCCINI

Steps:

• In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the 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 the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
• Meanwhile, cook fettuccini according to package directions.
• When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.