home > recipes > copycat recipes > copycats a to z > C - Cafe Brenda to Cracker Barrel

California Pizza Kitchen Chicken Tequila Fettuccine

recipe at a glance
Rating: 5/5 5 stars
24 reviews
1 comment

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 4821
cook method: stovetop
California Pizza Kitchen Chicken Tequila Fettuccine Recipe
photo by: Sue
3 images - click image to view   |   add your own photo

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

1 pound dry spinach fettuccine
OR
2 pounds fresh spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed)
3 tablespoons unsalted butter (reserve tablespoon for 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 pound chicken breast, 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 cup heavy cream

directions

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.

shared by

babycakes99

nutrition

1211 calories, 57 grams fat, 129 grams carbohydrates, 52 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like california pizza kitchen chicken tequila fettuccine




ratings & reviews



number of 5 star votes on this recipe
2188%
number of 4 star votes on this recipe
28%
number of 3 star votes on this recipe
14%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
The best pasta



Registered Member at CDKitchen.com



Member since: December 19, 2008
REVIEW: recipe rating
LOVE this recipe!! Can't wait to make it again! Thank you for sharing it!



Guest at CDKitchen.com



REVIEW: recipe rating
If you can get fresh spinach fettuccine that will make a huge difference in this recipe. Use a top shelf tequila too. Also, this recipe serves more than 4 people as we are a family of 4 and had leftovers although if you serve only this then it might only serve 4. I served salad and bread with it.



Guest at CDKitchen.com



REVIEW: recipe rating
I used heavy whipping cream for the sauce and the sauce won't thicken....any recommendations?



Guest at CDKitchen.com



REVIEW: recipe rating
Fantastic! This really is to die for. Absolutely love it!



Guest at CDKitchen.com



REVIEW: recipe rating
LOVED this recipe, really does taste like CPK. To save 100 calories and a lot of sodium, i substituted pasta for shirataki fettucini noodles. You just have to cook down the cream a lot so that the noodles soak it in, otherwise it is watery. Def always garnish with lime and YUM!



Guest at CDKitchen.com
Apr 13, 2012

Kiki
COMMENT:
What kind of tequila did you all use? I'm looking into making it



Guest at CDKitchen.com



REVIEW: recipe rating
Made this last night - Incredible! Everyone loved it. AS good or better than CPK I made one change to ingredient and that was to add a whole medium onion ( was really awesome



Registered Member at CDKitchen.com



Member since: February 21, 2012
REVIEW: recipe rating
I made this last night and it tasted almost exactly like the dish from CPK. To make it a little healthier, I substituted 1 cup of fat free half&half and 1/2 cup of plain greek yogurt for the heavy whipping cream. The texture of the sauce looked a little strange but it tasted amazing. Thanks for the great recipe!



Registered Member at CDKitchen.com



Member since: April 25, 2011
REVIEW: recipe rating
This was excellent and I haven't eaten at a California Kitchen restaurant. I had several things on hand that I needed to dispose of so I decided to try this. The changes I made due to available items on hand were: I used thin spaghetti instead of fettucine; I used 1/2 cup of 1% milk with 1 cup cream, and I used pickled jalapenos(rinsed) instead of fresh, and I also used only 1/2 lb. pasta. My husband loved it.