California Pizza Kitchen Chicken Tequila Fettuccine

[kaci]

California Pizza Kitchen Chicken Tequila Fettuccine


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