Name: California Pizza Kitchen Copycat Chicken Tequila Fettuccine
Ingredients: 1 pound dry spinach fettuccine noodles (or 2 pounds fresh); 1/2 cup fresh cilantro, chopped (reserve 2 tablespoons for garnish); 2 tablespoon fresh garlic, minced; 2 tablespoon jalapeno pepper, minced (seeds and veins may be eliminated if milder flavor is desired); 3 tablespoon unsalted butter (reserve 1 tablespoon per saute); 1/2 cup chicken stock (preferably homemade); 2 tablespoon gold tequila; 2 tablespoon freshly squeezed lime juice; 3 tablespoon soy sauce; 1 1/4 pound chicken breast, cut into 3/4-inch cubes; 1/4 medium red onion, thinly sliced; 1/2 medium red bell pepper, thinly sliced; 1/2 medium green bell pepper, thinly sliced; 1/2 medium yellow bell pepper, thinly sliced; 1 1/2 cup heavy cream

California Pizza Kitchen Copycat Chicken Tequila Fettuccine

Do you love to bring home the flavors of copycat restaurant recipes? California Pizza Kitchen Copycat Chicken Tequila Fettuccine is a great way to spice up classic pasta recipes.

Notes

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.

Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

Ingredients

1 pound dry spinach fettuccine noodles (or 2 pounds fresh)
1/2 cup fresh cilantro, chopped (reserve 2 tablespoons for garnish)
2 tablespoons fresh garlic, minced
2 tablespoons jalapeno pepper, minced (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve 1 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 pound chicken breast, cut into 3/4-inch cubes
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1 1/2 cup heavy cream

Instructions

Prepare rapidly boiling, salted water to cook pasta; cook until al dente (8 to 10 minutes for dry pasta, approximately 3 minutes for fresh).
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.
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.