CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE (Restaurant Copycat)

⏱️ 55 minutes👥 6 servings❤️ Taste: 10/10
CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE (Restaurant Copycat)

Nutrition Facts

Calories
780
Protein
38g
Carbs
65g
Fiber
4g

Health Benefits

Gut Health4/10
Anti-Inflammatory6/10
Blood Sugar Control5/10

Ingredients

  • •- 1 lb fettuccine pasta
  • •- 1.5 lbs chicken breast, sliced thin
  • •- 2 cups heavy cream
  • •- 2.5 oz silver tequila
  • •- 1 red bell pepper, julienned
  • •- 1 yellow bell pepper, julienned
  • •- 5 cloves garlic, minced
  • •- 1/2 cup fresh cilantro, chopped
  • •- 5 tbsp butter
  • •- 2.5 tbsp fresh lime juice
  • •- 2 jalapeños, seeded and minced
  • •- 1/2 cup freshly grated Parmesan cheese
  • •- Salt and black pepper to taste

Instructions

  1. 11. Bring large pot of salted water to boil for pasta
  2. 22. Season chicken slices with salt and pepper
  3. 33. In large skillet, melt 2 tbsp butter over medium-high heat
  4. 44. Sauté chicken until golden, about 5-6 minutes. Remove and set aside
  5. 55. In same pan, melt remaining butter. Add peppers, jalapeños, garlic
  6. 66. Sauté vegetables until tender-crisp, about 3-4 minutes
  7. 77. Add tequila to deglaze pan, scraping bottom. Reduce by half
  8. 88. Lower heat, add cream gradually, simmer until slightly thickened
  9. 99. Meanwhile, cook fettuccine to al dente, reserve 1/2 cup pasta water
  10. 1010. Add lime juice, chicken, and pasta to sauce
  11. 1111. Toss with Parmesan and cilantro, adding pasta water if needed
  12. 1212. Season to taste with salt and pepper