California Pizza Kitchen Chicken Tequila Fettuccine

Ingredients

• 1 lb spinach fettuccine
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons fresh garlic, minced
• 2 tablespoons jalapeno peppers, minced
• 3 tablespoons unsalted butter
• 1/2 cup chicken stock
• 2 tablespoons gold tequila
• 2 tablespoons lime juice, freshly squeezed
• 3 tablespoons soy sauce
• 1 1/4 lbs chicken breasts, 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

Directions

1. 1

   Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Toss with a little oil and set aside.

2. 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. 3

   Pour soy sauce over diced chicken; set aside for 5 minutes.

4. 4

   Meanwhile, cook onion and peppers,stirring occasionally, with remaining butter over medium heat for 3-4 minutes. 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 fettucine and remaining cilantro.