Dd's Chicken Tequila Fettucine

Here's what Didi made using her spinach pasta . . . CPK's Chicken Tequila Fettucine! 

California Pizza Kitchen Chicken Tequila Fettucine

1 # dry spinach fettuccine OR 2 #’s fresh spinach fettuccine
1/2 c chopped fresh cilantro
2 TB  chopped cilantro reserved for garnish
2 TB  minced fresh garlic
2 TB  minced jalapeno pepper (seeds and veins may be removed)
2 TB + 1 TB unsalted butter
1/2 c chicken stock 

2 TB  gold tequila
2 TB  freshly-squeezed lime juice
3 TB  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 c heavy cream

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 1/2 cup cilantro, garlic and jalapeno in 2 TB 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 1 TB butter over medium heat. When vegetables have wilted, 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. Serves 4.