Saturday, September 5, 2009

Low Fat Chicken Tequila Fettucini

I found a recipe for California Pizza Kitchen's Chicken Tequila Fettucini stuffed away in my recipe box a few days ago and I almost threw it out when I saw that it called for butter and heavy cream. It just sounded way too fatty for us, since we typically try to eat only low fat foods. But, I decided to make it anyway and see if I could modify it to be a low fat recipe. Success! This was packed with flavor and spice!

Low Fat Chicken Tequila Fettucini

1 16 ounce package of dry spinach fettucini
1/3 cup chopped cilantro (I cheated and used frozen cilantro cubes)
2 tablespoons garlic, minced
2 jalapenos, minced (you can use less jalapeno and remove the seeds to cut down on spice)
3 tablespoons Can't Believe It's Not Butter Fat Free Spread
approximately 1 1/2 cup unsalted chicken stock
approximately 1/3 cup tequila
approximately 1/3 cup lime juice
3 tablespoons soy sauce
1 pound chicken breasts, cubed
1/2 red onion
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup asiago cheese

In a small bowl, mix chicken, soy sauce, 3 tablespoons tequila and 3 tablespoons lime juice. Marinate in the fridge for about an hour.

Saute 2 tablespoons butter, cilantro, garlic and jalapeno for about 5 minutes. I included the seeds from one, for extra spice.

Add chicken stock, remaining tequila, and remaining lime juice. Add additional stock, tequila, and lime juice as you see fit. I added more of each because I wanted more sauce.

Bring mixture to boil and thicken sauce for about 5 minutes.

In another pan, saute onions, peppers and 1 tablespoon of butter until cooked through, but be sure to not overcook them. A little crunch in the peppers is really nice in this recipe.

Add chicken and marinade, mix well.

Add sauce from other pan, bring to a gentle boil until chicken is cooked through.

Add asiago cheese and stir until well blended.

Prepare pasta as directed.

Add pasta to the chicken and veggie mixture.

Squeeze some fresh lime juice in at the last minute, for a little more flavor.

Isn't the green pasta fun?

Serve and top with your favorite cheese. I used asiago, again.

Whew! This stuff was spicy, just like we like it! I've never had the CPK version of this dish, so I can't really compare my recipe to theirs, but this was definitely delicious without the fatty butter and heavy cream! I want to try this recipe again soon and add some more veggies. Maybe some artichoke hearts? Any other suggestions?

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