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California Pizza Kitchen's Chicken Tequila Fettuccine

Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry spinach fettuccine
(or 2 lbs fresh fettuccine)
1/2 cup chopped fresh cilantro -- (2 tbspns reserved
for garnish/finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeƱo 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
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.

This recipe yields ?? servings.

© 2008
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