Prep 20 mins
Cook 35 mins
From the California Pizza Kitchen Cookbook.
- 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
- 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.
Made this for dinner last night, we all loved it! Definitely will be making dish again.
Next time I will leave in the seeds from the jalapeño. I thought it would be spicier as I made half a recipe and used a very large jalapeño. Easy to do and was good.
I thought it was very close to CPK.. I added extra salt.