|California Pizza Kitchen's Chicken Tequila Fettuccine|
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry spinach fettuccine
(or 2 lbs fresh fettuccine)
1/2 cup chopped fresh cilantro -- (2 tbspns reserved
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeño pepper
(seeds and veins may be eliminated
if milder flavor is desired)
3 tablespoons unsalted butter -- divided
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast -- cut 3/4" dice
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
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
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;
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.
This recipe yields ?? servings.
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