California Pizza Kitchen Chicken Tequila Fettuccine
photo by Tim H.
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 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
directions
- 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.
Reviews
-
I worked at CPK in Houston for 3 years. Good times! Chicken Ta-kill-ya was the go to dish to get me through the weekend double shifts. This recipe tastes EXACTLY the same as the original. It does take time and good prep to get it all cooked but the results are worth it. Some interesting things about CPK's dish, it used regular fettuccine noodles that have green dye. They were not spinach flavored. There were no jalapeno peppers in any CPK dish. Serrano peppers were used in Chicken Tequila.
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RECIPE SUBMITTED BY
Q & A's Mom
United States
. My family and I live in San Diego, CA.?