Happy National Tequila Day! Today, we whipped up our Keto-friendly version of a popular CPK dish: Creamy Tequila Lime Chicken Fettuccine. We subbed zucchini noodles for the pasta and voilá! Delicious, creamy and filling – pair it with a low carb margarita and you’re ready to celebrate this glorious day!

Keto Creamy Tequila Lime Chicken with Zucchini Fettuccini

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Course: dinner
Servings: 6

Ingredients

  • * 2 tablespoons garlic  minced
  • * 2 tablespoons jalapeños  minced
  • * 3 tablespoons unsalted butter
  • * 3/4 cup chicken broth
  • * 2 tablespoons tequila
  • * 2 tablespoons lime juice
  • * 1 1/2 cups heavy cream
  • * 3 tablespoons coconut aminos
  • * 2 tablespoon olive oil
  • * 2 boneless and skinless chicken breasts seasoned with salt & pepper
  • * 1/2 red onion  sliced thinly
  • * 1/2 red bell pepper  sliced thinly
  • * 1/2 yellow bell pepper  sliced thinly
  • * 1/2 green bell pepper  sliced thinly
  • * 1/2 cup cilantro  chopped
  • * 2 medium zucchini squash spiralized into zoodles

Instructions

  • Add the garlic and jalapeno in a medium saucepan with butter and cook over medium heat.
  • Add the chicken broth, tequila, lime juice and cook until reduced to about half, then whisk in the heavy cream and coconut aminos, remove from heat and set aside.
  • Add olive oil to a skillet, add chicken breasts and cook on medium high heat, 3-4 minutes on each side or until cooked through. Remove chicken from pan, slice into bite sized pieces and set aside.
  • Add the bell peppers and onions to the pan and cook for 2-3 minutes until just slightly softened.
  • Add sliced chicken to pan along with zucchini noodles and mix well.
  • Add in the heavy cream mixture and cilantro.
  • Toss together and cook 1-2 minutes until thickened.