Best 2 California Pizza Kitchen Chicken Tequila Fettuccine Recipes

Indulge your taste buds in the tantalizing flavors of California Pizza Kitchen's Chicken Tequila Fettuccine. This delectable dish combines the zesty flavors of tequila, the savory richness of chicken, and the creamy indulgence of fettuccine pasta. Discover the secrets behind crafting this restaurant-quality meal in the comfort of your own kitchen. We'll guide you through the process, providing step-by-step instructions, chef's tips, and ingredient variations to suit your preferences.

Here are our top 2 tried and tested recipes!

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE

California Pizza Kitchen Chicken Tequila Fettuccine image

Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.

Provided by Cooking Queen

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per saute)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
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

Steps:

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.

CHICKEN TEQUILA FETTUCCINI

Chicken Tequila Fettuccini image

This dish is wonderfully different.

Provided by Behr

Categories Main Dish Recipes Pasta Chicken

Yield 4

Number Of Ingredients 15

Ingredients

1 (16 ounce) package fettuccine pasta
⅓ cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
½ cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ¼ pounds skinless, boneless chicken breast halves - cubed
¼ red onion, sliced
1 red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, sliced
1 ½ cups heavy whipping cream

Steps:

In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the 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 the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions.
When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Nutrition Facts : Calories 922.6 calories, Carbohydrate 71.1 g, Cholesterol 227.5 mg, Fat 46.1 g, Fiber 4.8 g, Protein 49.4 g, SaturatedFat 26.5 g, Sodium 1093.1 mg, Sugar 4.6 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid any scrambling during the cooking process.
Use fresh ingredients: The fresher your ingredients, the better your dish will taste. If possible, try to use organic and locally-sourced ingredients.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to adjust it to your own taste. Try adding different vegetables, herbs, or spices. You can also use different types of pasta.
Cook the pasta al dente: Al dente means "to the tooth" in Italian. It refers to the texture of pasta that is cooked through but still has a slight bite to it. This is the ideal texture for pasta dishes.
Don't overcrowd the pan: When cooking the chicken and vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
Use a good quality tequila: The tequila you use will make a big difference in the flavor of the dish. Choose a tequila that is 100% agave and has a smooth taste.
Serve immediately: This dish is best served immediately after it is cooked. The pasta will start to soak up the sauce and become mushy if it sits for too long.

Conclusion:

This California Pizza Kitchen Chicken Tequila Fettuccine recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of chicken, vegetables, and tequila sauce is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy pasta dish, give this recipe a try.