CA Pizza Kitchen Chicken Tequila Fettuccine
1/2 C. chopped fresh cilantro (2 tablespoons reserved for garnish/finish)
2 Tbsp. minced fresh garlic
2 Tbsp. minced jalapeno pepper (seeds and veins may be eliminated if milder flavor is desired)
3 Tbsp. unsalted butter (reserve tablespoon per sauté)
1/2 C. chicken stock (preferably homemade)
2 Tbsp. gold tequila
2 Tbsp. freshly squeezed lime juice
3 Tbsp. soy sauce
1 1/4 pounds chicken breast, 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
2. 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.
3. 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.
4. 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.
5. Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.