Go Back Email Link
–+ servings
homemade California Pizza Kitchen Tequila Lime Chicken Fettuccine in a red dish
Add to Collection
Print Pin
5 from 5 votes

California Pizza Kitchen Chicken Tequila Fettuccine

California Pizza Kitchen Chicken Tequila Fettuccine is a tasty pasta dish you are going to love.
Course Main Course
Cuisine Italian
Keyword California Pizza Kitchen Chicken Tequila Fettuccine, California Pizza Kitchen Recipes, Pasta Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 1077kcal
Author Stephanie Manley

Ingredients

  • 1 pound dry spinach fettuccine (or 2 pounds fresh)
  • 1/2 cup cilantro chopped (2 tablespoons reserved for garnish/finish)
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced jalapeno pepper (seeds and veins may be eliminated if a milder flavor is desired)
  • 3 tablespoons unsalted butter (reserve tablespoon per saute)
  • 1/2 cup chicken stock
  • 2 tablespoons tequila
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons soy sauce
  • 1 1/2 pounds chicken breast diced 3/4 inch
  • 1/4 cup red onion thinly sliced
  • 1/2 cup red bell pepper thinly sliced
  • 1/2 cup yellow bell pepper thinly sliced
  • 1/2 cup green bell pepper thinly sliced
  • 1 1/2 cups heavy cream

Optional Garnish

  • 1/2 cup corn tortilla strips

Instructions

  • Prepare rapidly boiling, salted water to cook pasta. Cook pasta 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.
  • Cook onion and peppers with remaining butter over medium heat, stirring occasionally.
  • When the vegetables have softened, add the chicken and soy sauce. Toss and add reserved tequila-lime paste and cream.
  • Bring the sauce to a boil. Reduce heat to boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  • When the sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
  • For an optional garnish and a nice crunch, add about 1/2 cup of crisp corn tortilla strips to the salad.

Recipe Tips

  • If you like it spicy, you can keep the seeds and veins in while chopping up the jalapeno peppers.  If not, just remove them for a milder flavor. 
  • When cooking the pasta ahead of time, make sure it's al dente (undercooked).  Rinse it and add some oil to it to keep from sticking.  When you are ready to serve, you can reheat it in boiling water to coincide with the finishing of the sauce/topping.
  • Serve family-style or transfer to serving dishes, evenly distributing chicken and vegetables.
  • The California Pizza Kitchen has a great cookbook The California Pizza Kitchen Cookbook.

Nutrition

Calories: 1077kcal | Carbohydrates: 91g | Protein: 57g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 349mg | Sodium: 1057mg | Potassium: 1204mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2600IU | Vitamin C: 89.2mg | Calcium: 119mg | Iron: 3.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!