• Avni R.

Jalapeño Lime Fettuccine

Updated: Mar 27


Let me start by saying that I’ve been going to CPK (California Pizza Kitchen) for over two decades now, and 9 times outta 10, I order the Chicken Tequila Fettuccine! It is so deliciously creamy and tangy. Even when I would go through my vegetarian fasts, I’d still order it without the chicken and add mushrooms. Not a huge fan of their chicken anyway, so I usually order it without the meat! With that mentioned, this recipe is meatless (but not vegetarian because of the chicken broth), you can add sautéed chicken or even shrimp if you’d like to add a meat. Oh and it is also tequila-less, lol! I have no idea how to cook with alcohol nor do I realize I am missing it.


I’d never thought about trying to recreate this recipe at home until I took a trip to Seattle and stumbled upon a Pappardelle’s Pasta* vendor in the Pike Place Market. They sell all different kinds of flavors that are unimaginable and extremely delicious! I was instantly overwhelmed but the salespeople were patient and kind enough to let us sample the pasta as well. This was actually my second time here, so I opted for the Jalapeño Fettuccine (I had gotten Lemon Garlic Orzo & Habanero Radiatore previously - both amazing but I cannot handle the spice level of the habanero one!!)


**I purchased it at Pike Place Market for $12/lb but the company website sells it for $8/lb. A little pricey, but definitely worth it if you want to try something new and different. And hey, it’s still cheaper than buying a plate of pasta at a restaurant. Amirite? (Link is attached above and below).**


After returning home with the jalapeño fettuccine (which I didn’t thoroughly think through when having to carry it on the plane so it didn’t break in my bag), I thought about how I was going to prepare it, what kinda sauce, etc. Then I thought - *ding ding ding* - why not try to mimic CPK’s tequila fettuccine?! It was surprisingly easy to come up with the recipe, and it was perfect on the first try! This dish is tangy, garlicky, creamy, and spicy! I hope you guys love it!

Jalapeño Lime Fettuccine


Ingredients:

  • 3 tbsp. butter

  • 3 tbsp. all purpose flour

  • 2 handfuls of cilantro, finely chopped

  • 2 jalapeños, diced (I seeded mine since the pasta is spicy but you can leave them if you want the extra spice)

  • 7-8 cloves garlic, crushed

  • 4 cups chicken/mushroom broth***

  • Juice of 1 lime

  • 1/2 cup heavy cream @ room temperature (to prevent curdling)

  • 1 lb. Green Jalapeño Fettuccine or pasta of your choice

  • 2 tbsp. extra virgin olive oil

  • 1/2 yellow bell pepper, julienned

  • 1/2 red bell pepper, julienned

  • 1/2 red onion, thinly sliced

  • 6-8 white button or baby Bella mushrooms, thinly sliced

  • salt, black pepper, & red chili flakes to taste

  • Lime wedge & fresh, chopped cilantro - for garnish


Directions:


For the sauce:


In a pot over medium heat, melt butter and sauté cilantro, jalapeños, and garlic for about 5 minutes.

Next, add the all-purpose flour and sauté until mixed in properly. Let it lightly “toast” for about 1-2 minutes.

Then add chicken broth and lime juice, bring to a boil for about 5 minutes to reduce the lime juice and remove from heat.

Slowly whisk in the heavy cream. Place pot back on stove and bring to a simmer for a few minutes.

Add salt, pepper, and red chili flakes to taste. Remove from heat and let stand, it'll slowly thicken.


For the veggies:


In a separate pan, heat olive oil on medium-high heat and sauté onions, peppers, and mushrooms. Season with salt, pepper, and red chili flakes. Cook until veggies are brown and slightly charred. Set aside.

Pasta:


Cook pasta according to package directions. I suggest leaving it al dente.


And finally, toss pasta with sauce and veggies - this works well with tongs! Garnish with fresh cilantro and lime wedge. Ready to serve!

*I know it’s annoying that this pasta isn’t ready for purchase at your local grocery store or any grocery store for that matter but I’m telling you, it’s worth it! It’s extremely flavorful and def gives the dish a kick. CPK actually uses a spinach fettuccine so you can use that if you’re able to find it but I honestly think this sauce will taste good with even plain pasta!

**This is NOT an ad! (Believe me, I wish it were but I’m not at that level yet lol!). Just sharing brands I use and love as I mentioned in my introduction. I will always be honest about my product reviews.

***I think this recipe tastes best with chicken broth. I have not made it with mushroom broth but I assume it will be good. However, I have made it with vegetable broth and it totally changed the flavor, was still good but not what I was looking for.


Please don’t forget to tag @thecurriedcook when posting or making any of my recipes! Thanks again for your continued support!

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