CPK Chicken Tequila Fettuccine Recipe
Chicken Tequila Fettuccine is a creamy jalapeno lime sauce with pasta, bell peppers, and onions. A popular entree at California Pizza Kitchen.
Ingredients
- 2 tablespoonsgarlic (, minced)
- 2 tablespoonsjalapeños (, minced)
- 3 tablespoonsunsalted butter
- ¾ cupchicken stock
- 2 tablespoonstequila
- 2 tablespoonslime juice
- 1 ½ cupsheavy cream
- 3 tablespoonssoy sauce
- 2 tablespoonvegetable oil
- 2chicken breasts (, boneless and skinless)
- ¼ teaspoonkosher salt
- ¼ teaspooncoarse ground black pepper
- ½red onion (, sliced thinly)
- ½red bell pepper (, sliced thinly)
- ½yellow bell pepper (, sliced thinly)
- ½green bell pepper (, sliced thinly)
- ½ cupcilantro (, chopped)
- 1 poundspinach fettucini (, cooked and drained, not rinsed)
Directions
- 1
Add the garlic and jalapeno in a small saucepan with the butter and cook over medium low heat for 1-2 minutes
- 2
Add the chicken stock, tequila, lime juice, and cook until it has reduced to the consistency of a glaze, then turn off the heat and whisk in the cream and soy sauce.
- 3
Add the vegetable oil to the pan, season the chicken with salt and pepper, and cook on medium high heat, 3-4 minutes on each side or until cooked through.
- 4
Remove the chicken and add in the bell peppers and onions, then cook for 2-3 minutes until just slightly crisp.
- 5
Chop the chicken into cubes and add it back into the pan with the bell peppers and pasta.
- 6
Add in the heavy cream mixture and cilantro.
- 7
Toss together and cook 1-2 minutes until thickened.