CPK at home...

I figured it would be incredibly rude to post the new "Cook book of the Week" & not give you a little taste of what's inside. This recipe is one of mine & my families favorites. There are a lot of ingredients but it isn't too difficult. Hopefully you'll try it out!

{Chicken Tequila Fettuccine}

WhaT yOu'lL NeEd...

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 cloves minced fresh garlic
1 jalapeno pepper, minced (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
4 tablespoons freshly-squeezed lime juice
1/4 cup soy sauce
1 1/2 pound chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium orange bell pepper, thinly sliced
1 1/2 cup heavy cream


WhaT tO Do...

Prepare rapidly boiling, salted water to cook pasta; cook until al dente,8 to 10 minutes for dry pasta. 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 5 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.

This is so dang good! I used to make it every year for my husband's family in Lake Powell. & I must say I have know people to eat leftovers cold straight out of the fridge.