California Pizza Kitchen Chicken Tequila Fettucine Recipe

If you read the posts last week you know that I spent Friday and Saturday at Churchill downs enjoying the Kentucky Oakes and Kentucky Derby. I spent all day yesterday recovering.

I had a great time. I spent both days in the crazy infield and actually saw more naked women than horses. But I had a good time with friends and we could see several of the large screens so we knew immediately when we lost our bets. Which happen more often than not.

Friday was a wee bit wet. That's understatement for any of you who didn't watch the coverage. It rained 10 different times according to my friend, Ed. Most of the showers were Noah-sized, rat killers. The entire infield was flooded about ankle deep pretty much deserted by the time the last race was run. But I am proud to say that I stuck it out. I got there at 6am and got home about 9pm. I was wet, cold and tired but still had a great time.

Saturday was a MUCH better weather day. It started cold and drizzly but around 10am the sun came out to a thunderous cheer and the day was wonderful. I am in awe of the performance of Big Brown and his jockey, Kent Desormeaux. Both horse and rider ran an almost perfect race (I'm no expert but I have seen several thousand races live.) Did you see how Kent tucked him in 4 back just before the first turn? When he did that I turned to my buddy, Ray, and said that he was in the perfect position. It was now up to the horse -- either he was fast enough or he wasn't -- the jockey had done his job. Turns out he was fast enough, huh?

We were all devastated by the fall and euthanasia of Eight Belles. Even with all the partying and cheering of the winner there were people all around me with tears in their eyes. In Kentucky we live everyday with these horses and no one wants to experience this sad reality of horse racing.

Did you catch me on TV? I was interviewed on Saturday by the NBC Sports crew while I took a turn on the Barbeque Grill for Saint Bernard School (Linda asked me to help out since I was gonna be there anyway -- I agreed.) I had just stepped in and slapped a couple dozen burgers on when a camera and microphone were shoved into my face. The dude asked about the burgers and said something about how people should eat along with all the drinking. I remember agreeing. Then he asked it there was anything better than a burger and young girls pulling there shirts off (yes, he really did -- it's an infield tradition.) I remember laughing at that and saying something like, a burger, girls pulling there shirts off and a beer! He laughed and was gone. Just like that. You never know.

For today's recipe we have:

California Pizza Kitchen Chicken Tequila Fettuccine

Ingredients
 
1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds 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 cups heavy cream

Directions

1. Prepare rapidly boiling, salted water to cook pasta and cook until al dente, 8 to 10 minutes.
2. Toss with a little oil and set aside.
3. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.
3. Add stock, tequila, and lime juice.
4. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
5. Pour soy sauce over diced chicken; set aside for 5 minutes.

6. Meanwhile cook onion and peppers,stirring occasionally, with remaining butter over medium heat for 3−4 minutes.
7. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
8. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
9. When sauce is done, toss with well−drained spinach fettuccine and remaining cilantro.

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