5 from 15 votes
California Pizza Kitchen Chicken Tequila Fettuccine
This Chicken Tequila Fettuccine mixes spinach fettuccine pasta with sautéed chicken and colorful bell peppers in a creamy, tangy sauce infused with tequila, lime, soy sauce, garlic, jalapeno, and cilantro. The dish balances mild heat and citrus brightness with rich cream and butter, yielding a vibrant and rich pasta entree. Optional tortilla strips add texture contrast when serving.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
1077 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 pound spinach fettuccine or 2 pounds fresh, dry
- 1/2 cup cilantro chopped (2 tablespoons reserved for garnish/finish)
- 2 tablespoons garlic minced fresh
- 2 tablespoons jalapeno pepper seeds and veins may be eliminated if a milder flavor is desired, minced
- 3 tablespoons butter reserve tablespoon per saute, unsalted
- 1/2 cup chicken stock
- 2 tablespoons tequila
- 2 tablespoons lime juice freshly squeezed
- 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.
Cup of Yum
Notes
- Keep jalapeno seeds and veins for more spice, or remove them for milder heat.
- Cook pasta al dente and if preparing ahead, rinse and toss with oil; reheat in boiling water before serving.
- Serve family-style or portion into individual plates distributing chicken and vegetables evenly.
Nutrition Information
Calories
1077kcal
(54%)
Carbohydrates
91g
(30%)
Protein
57g
(114%)
Fat
51g
(78%)
Saturated Fat
28g
(140%)
Cholesterol
349mg
(116%)
Sodium
1057mg
(44%)
Potassium
1204mg
(26%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2600IU
(52%)
Vitamin C
89.2mg
(99%)
Calcium
119mg
(12%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1077
% Daily Value*
| Calories | 1077kcal | 54% |
| Carbohydrates | 91g | 30% |
| Protein | 57g | 114% |
| Fat | 51g | 78% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 349mg | 116% |
| Sodium | 1057mg | 44% |
| Potassium | 1204mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 89.2mg | 99% |
| Calcium | 119mg | 12% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.