Okay, so the other day, I was craving some pasta, but not just any pasta. I wanted that Chicken Tequila Fettuccine from California Pizza Kitchen. I’ve had it at the restaurant before, and man, it’s good. But this time, I thought, why not try making it myself?
First, I got all my stuff together. You know, the usual suspects: fettuccine, chicken, tequila, some veggies, and spices. I even grabbed some cilantro and a jalapeño ’cause I remember those being in the dish.
I started with the chicken. I cut it up into these bite-sized pieces and cooked ’em in a pan. While that was going, I chopped up some garlic, the jalapeño, and the cilantro. Threw those in a separate pan with some butter and let ’em cook for a bit. It smelled amazing, by the way. Oh, I also found some chicken stock and added it to the pan.
Next, I added the tequila to the pan with the cooked chicken. I let that simmer for a while, just to let the alcohol cook off and the flavors get all mixed together. While that was happening, I cooked the fettuccine. I mean, it’s just boiling pasta, right? Nothing too crazy there.
The Sauce
- Combine: In that pan with the cilantro and stuff, I added some cream and let it all come to a boil.
- Simmer: Reduced the heat and let it simmer until the chicken was cooked through and the sauce thickened up. This took about 3 minutes or so.
Once the pasta was done, I drained it and added it to the pan with the chicken and sauce. Gave it a good toss to make sure everything was coated nicely. I also added some fresh cilantro at the end, ’cause, you know, it makes everything look fancy. Oh, I also found some parmesan cheese and sprinkled it on top.
And that’s it! It actually turned out pretty darn good. It wasn’t exactly like the restaurant’s version, but it was close. I was pretty proud of myself, not gonna lie. Plus, it was way cheaper than eating out. I will definitely be making this again. Maybe next time I’ll invite some friends over and impress them with my cooking skills. Or maybe I’ll just eat it all myself. We’ll see.
