Friday, May 14, 2010

Chicken Tequila Fettuccine

For those of you that love a good flavorful pasta, this is a must try!  I decided to make this California Pizza Kitchen recipe again this weekend and I have to say that it gets better and better each time I make it.  The tequila lime sauce really brings together the flavors in the dish and is a key part of the recipe, so you want to be careful not to overcook the sauce. Kristi says it's the best yet!

Chicken Tequila Fettuccine

Cook Time: 45 minutes
Level: Medium
Yield: 2 servings


- 1/2 lbs dry spinach fettuccine
- 2 chicken breasts chopped into 1/2" cubes
- 2 tablespoons soy sauce
- 1/3 cup fresh chopped cilantro
- 1 tablespoon minced garlic
- 1 jalapeno finely chopped
- 1 1/2 tablespoons butter
- 1/3 cup chicken stock
- 1/4 cup tequila
- 2 tablespoons lime juice
- 1/2 red onion thinly sliced
- 1/2 yellow pepper thinly sliced
- 1/2 red pepper thinly sliced
- 1/2 green pepper thinly sliced
- 1 cup heavy cream


Boil salt water to cook fettuccine; cook until al dente. Rinse, add a little oil and set aside. Cook 1 tablespoon of butter, jalapenos, 1/4 cup cilantro and garlic over medium heat for about 4 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until reduced in half and set aside (this is where you need to be careful not to overcook).

Add soy sauce to chicken and marinate for 5 minutes. Melt 1/2 tablespoon butter in pan over medium high heat; add chicken and cook until almost done. Add peppers and onions; cook for 3-4 minutes. 

Add the heavy cream and tequila/lime sauce; stir and bring sauce to a boil. Boil gently until sauce is thick (about 3 minutes). Add fettuccine and mix well. Garnish with remaining cilantro, serve with garlic bread and enjoy!

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