Fettuccine with Tequila Cream Chicken

Ingredients:
1 pound Dry Spinach Fettuccine
1/2 cup Fresh Cilantro; chopped
2 tbsp Fresh Garlic; minced
2 tbsp Jalapeno; chopped
3 thsp Butter; unsalted
1/2 cup Chicken Stock
2 tbsp Gold Tequila
2 tbsp Fresh Squeezed Lime Juice
3 tbsp Soy Sauce
1 1/4 pound Chicken Breast; skin removed
1/4 slice Medium Red Onion
1 whole Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Green Bell Pepper
1 1/2 cups Heavy Cream

Instructions:


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.

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

California Pizza Kitchen Chicken Tequila Fettuccine

1 pound dry spinach fettuccine (or 2 pounds fresh) 1/2 C. chopped fresh cilantro (2 tablespoons reserved for garnish/finish) 2 Tbsp. minced fresh garlic

2 Tbsp. minced jalapeno pepper

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.