Moral of the story is that I don't really need a good reason to incorporate tequila into my life, but if you do, then today is the best reason of all. Remember, today is not Mexico's independence day (that's on September 16), but rather a cele ation of Mexican pride and heritage.
Now, instead of drinking so much tequila that you end up on the floor with a hazy remem ance of the day, why don't you incorporate the Mexican-made spirit into your cooking? (Though I won't judge you if you choose to sip on a good glass of tequila with a fresh squeeze of lime.) Try out these recipe for Chicken Tequila Fettuccine -- which I first made a couple years ago, but just discovered, seconds ago, that it is also served at California Pizza Kitchen.
Chicken Tequila Fettuccine
1 pound fettuccine, uncooked
1/2 cup chopped cilantro
2 tablespoons garlic, minced
2 tablespoons jalapeno, minced
3 tablespoons unsalted butter
1/2 cup chicken oth
2 tablespoons gold tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 pound chicken east, cubed
1/2 red onion, sliced
1 1/2 cups bell peppers, multiple colors, sliced
1 1/2 cups heavy cream
Prepare the pasta according to package directions, then drain. While the pasta is cooking, saute the garlic and jalapeno in 2 tablespoons butter for four to five minutes. Add the oth, lime juice, and tequila and ing to a boil. Let it reduce, and then set aside.
Marinate the chicken in soy sauce for five minutes. Saute the onion and peppers in remaining butter over medium heat until soft. Add the chicken, soy sauce, tequila mixture, and cream. Bring to a boil until chicken is cooked through.
Toss with the pasta and serve immediately.
Want to read more about fun Cinco de Mayo recipes? Click below!
