RECIPE CPK TEQUILA CHICKEN FETUCINNI
One of California Pizza Kitchens Signature pasta dishes: "Recipes evolve on their own. Early on we put a shot of tequila in each dish. The bottle was kept over range. Than one day it heated up, accidentally tipped and burst into flames. After that, we started putting the tequila right in the sauce. Too much of this one and you really will end up south of the border-or under the table."
Pasta dishes from United States for 4 persons
Ingredients
- 1 pnd fettucini
- 1/2 cup fresh cilantro, keep 2 tbsp aside
- 2 tbsp chopped garlic
- 2 tbsp chopped chili
- 3 tbsp butter
- 2 tbsp tequila
- 3 tbsp soy
- 1/4 cup chicken stock
- 2 tbsp limejuice
- 1 pnd chickenbreast, in bite size pcs
- 1/2 red onion, chopped
- 1/2 bellpepper, in strips
- 1/4 cup cream
Preparation
Prepara pasta according to package.
Saute cilantro, garlic and chili in 2 tbsp butter for 4-5 mins on low heat then add stock, tequila and limejuice. Bring to boil and reduce to just about nothing, a thick 'paste'.
Marinate chicken in soy for a few minutes. Meanwhile saute onion and pepper in remaining butter. When turn glazy add chicken and reduction and cream. Bring to a simmer and to taste with salt and pepper.
Sprinkle with leftover cilantro.
Serve immediately.
Saute cilantro, garlic and chili in 2 tbsp butter for 4-5 mins on low heat then add stock, tequila and limejuice. Bring to boil and reduce to just about nothing, a thick 'paste'.
Marinate chicken in soy for a few minutes. Meanwhile saute onion and pepper in remaining butter. When turn glazy add chicken and reduction and cream. Bring to a simmer and to taste with salt and pepper.
Sprinkle with leftover cilantro.
Serve immediately.