Okay, here is my sharing about how I made Chicken Tequila Fettuccine, inspired by the California Pizza Kitchen dish.
So I started by gathering all my ingredients. I grabbed some chicken breasts, fettuccine pasta, tequila, of course, and a bunch of veggies like bell peppers, onions, and jalapeños. Don’t forget the heavy cream, butter, and some spices – that’s where the magic happens.
First thing, I cooked the fettuccine pasta according to the package directions. You know, just boiled some water, threw in the pasta, and waited until it was al dente. While that was going, I cut the chicken into bite-sized pieces. I seasoned them up real good with salt, pepper, and a little bit of chili powder for that extra kick.
Then, in a big pan, I melted some butter over medium-high heat. I tossed in the chicken and cooked it until it was nice and browned. Once the chicken was cooked, I took it out of the pan and set it aside.
Next, I added a bit more butter to the same pan and sauteed the onions, bell peppers, and jalapeños until they were soft. This took about 5-7 minutes. Make sure you stir them around so they don’t burn. I threw in some minced garlic for the last minute of the veggie cooking time because I love that garlic flavor.
Now for the fun part – the tequila! I poured in a good splash of gold tequila, the smooth kind, into the pan with the veggies. I let it simmer for a bit, just to cook off some of the alcohol. I heard somewhere that you shouldn’t use the super expensive stuff for cooking, so I just used a mid-range tequila. I made sure the sauce was boiling gently, and I cooked the chicken until it was fully done, which took about 3 minutes more.
After that, I stirred in the heavy cream and brought the sauce to a gentle boil, letting it thicken up a little. This was probably another 3 minutes or so. I seasoned the sauce with salt, pepper, and a pinch of red pepper flakes. I like mine with a little heat, but you can adjust that to your own taste.
Finally, I added the cooked chicken and the drained fettuccine to the sauce. I tossed everything together until the pasta was well coated and everything was heated through.
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Tips
- Use gold tequila: It’s smoother and mixes better with the other flavors.
- Boil gently: When you add the tequila, make sure to boil it gently until the chicken is cooked and the sauce is the right thickness.
And there you have it! My homemade Chicken Tequila Fettuccine. It’s a bit of work, but totally worth it. Give it a try, and let me know what you think!
