I found this recipe in a California Pizza Kitchen Cookbook. I have never had this dish at their resturant but I can only assume it is as good as what I make at home! I have made my own revisions. Hope you like it as much as my family does.
1 pound dry spinach fettucine, or mix spinach and a plain fettucine if you think all the spinach will be to overwhelming. My favorite brand is Al Dente Pasta. Cook pasta according to directions.
3/4 cup of fresh cilantro + 3 tablespoons for garnish
3 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper ( seeds and veins removed for milder flavor)
4 tablespoons of unsalted butter (reserve 1 tablespoon for saute)
3/4 cup of chicken stock
3 -4 tablespoons gold tequila
2-3 tablespoons freshly squeezed lime juice
4 tablespoons soy sauce
1 1/2 pounds chicken breast diced about 3/4 inch
1/2 red onion, thinly sliced
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 orange bell pepper thinly sliced
1 green bell pepper thinly sliced
1 1/2 – 2 cups of heavy whipping cream
Cook the 3/4 cup of cilantro, garlic and jalapeno in 3 tablespoons of butter over medium heat for 4 to 5 minutes. Add stock, tequila dn lime juice. Bring the mixture to a boil and cook until reduced to almost a paste consistency. Remove from pan and set aside.
Pour soy sauce over diced chicken and set aside for at least 5 minutes. Meanwhile cook onion and peppers, with the remaining butter over medium heat for about 5 minutes. Add Cream and boil for about 5 – 10 minutes depending on desired consistency. Add tequila/lime paste and chicken and cook until chicken is cooked through, about 5 minutes. When chicken is done toss with drained fettucine and sprinkle with reserved cilantro.
