Alright, guys, let me tell you about this little cooking adventure I had the other day. I was craving some pasta, but not just any pasta – I wanted something with a kick. So, I decided to make that Chicken Tequila Fettuccine from California Pizza Kitchen, you know the one? It’s got that creamy sauce, a bit of spice, and that tequila flavor that just makes it interesting.
Getting Started
First things first, I got all my ingredients lined up. I grabbed some chicken breasts, fettuccine pasta, a bunch of cilantro, garlic, a jalapeño, butter, chicken stock, and of course, some tequila. I also made sure to have some heavy cream and parmesan cheese on hand for that rich, creamy sauce.
The Prep Work
I started by cooking the fettuccine. I just followed the instructions on the box – nothing fancy there. While the pasta was doing its thing, I chopped up the cilantro, minced the garlic, and diced the jalapeño. I took out the seeds from the jalapeño because I didn’t want it to be too spicy, just a nice little kick.
Next, I cut the chicken breasts into bite-sized pieces. Seasoned them with some salt and pepper – keep it simple, right?
Cooking the Chicken and Sauce
Now for the fun part. I melted a couple of tablespoons of butter in a big pan over medium heat. Threw in the garlic and jalapeño, and let them cook for about 4 to 5 minutes until they were nice and fragrant. I tossed in about 1/3 cup of that chopped cilantro, too.
Then, I poured in the chicken stock and, of course, a good splash of tequila. Let that simmer for a bit. Added the chicken to the pan and cooked it in that flavorful mixture.
Once the chicken was cooked through, it was time to make it creamy. I slowly added the heavy cream, stirring constantly to avoid any lumps. Then, I sprinkled in a generous amount of parmesan cheese. Stirred until the cheese melted and the sauce thickened up. It took about 3 minutes for the sauce to get to that perfect consistency.
Putting It All Together
By now, the pasta was ready. I drained it and added it straight into the pan with the chicken and sauce. Gave it a good toss to make sure every strand of fettuccine was coated in that delicious sauce.
The Final Touch
I served it up, garnished with a bit more fresh cilantro on top for that extra pop of flavor and color. Some folks like to serve it with a Caesar salad and some crusty bread, which sounds pretty good, but I just dug right in.
The Verdict
Man, let me tell you, it was a hit! The creaminess of the sauce, the slight heat from the jalapeño, that hint of tequila – it all came together so well. It’s definitely a dish I’ll be making again, maybe next time when I have some friends over. It’s easy enough for a weeknight dinner but also special enough for company.
So, there you have it. That’s how I made the California Pizza Kitchen Chicken Tequila Fettuccine. If you’re looking to spice up your pasta game, give it a try. You won’t be disappointed!
