California Pizza Kitchens Tequila Chicken Pasta |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the California Pizza Kitchen, out of one of my favorite restaurant recipes cookbooks. Easy to adjust with your favorites, such as kalmata olives or mushrooms. I serve with a salad of mixed greens and lime vinegrette dressing. Ingredients:
1 pound fettucine - cooked |
1/3 cup fresh cilantro - chopped |
2 tablespoons garlic - minced |
2 tablespoons jalapeno - minced |
3 tablespoons unsalted butter |
1/2 cup chicken stock |
2 tablespoons tequila |
2 tablespoons lime juice |
3 tablespoons soy sauce |
1 1/4 pounds chicken breast - sliced 1/2 thick |
1/2 red onion - sliced |
1 large red bell pepper - thinly sliced |
1 1/2 cups heavy cream |
Directions:
1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
2. Add cilantro, garlic, and jalapeno.
3. Cook, stirring occasionally for 5 minutes. Add chicken stock, tequila, and lime juice.
4. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside.
5. Pour soy sauce over sliced chicken breast. set aside for 5 minutes. Meanwhile, in a medium frying pan, melt remaining butter over medium-high heat.
6. Cook onion and pepper until tender.
7. Add chicken and soy sauce. When chicken is cooked (about 7 minutes), add tequila paste and cream.
8. Bring the sauce to a boil; boil gently until sauce has slightly thickened.
9. Toss with cooked fettucine. garnish with cilantro.
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