California Pizza Kitchen Chicken Tequila Fettuccine Recipes

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CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE



California Pizza Kitchen Chicken Tequila Fettuccine image

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

1 lb dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per saute)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 lbs chicken breasts, diced 3/4 inch
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

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 FETTUCCINI



Chicken Tequila Fettuccini image

This dish is wonderfully different.

Provided by Behr

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 15

1 (16 ounce) package fettuccine pasta
⅓ cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
½ cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ¼ pounds skinless, boneless chicken breast halves - cubed
¼ red onion, sliced
1 red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, sliced
1 ½ cups heavy whipping cream

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.

Nutrition Facts : Calories 922.6 calories, Carbohydrate 71.1 g, Cholesterol 227.5 mg, Fat 46.1 g, Fiber 4.8 g, Protein 49.4 g, SaturatedFat 26.5 g, Sodium 1093.1 mg, Sugar 4.6 g

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