California Pizza Kitchen Chicken Tequila Fettuccine Recipe

Name: California Pizza Kitchen Chicken Tequila Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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."]

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, California Pizza Kitchen Chicken Tequila Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Pizza Kitchen Chicken Tequila Fettuccine

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