California Pizza Kitchen Chicken Tequila
1 pound dry spinach fettuccine (or
2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeño pepper (seeds and veins may
be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve 1 tablespoon per sauté)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons 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
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.
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.
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.
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.
Serve family style or transfer to serving dishes, evenly
distributing chicken and vegetables.