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One tequila, two tequila...Chicken Tequila Fettuccine!

May 05, 2011 04:05PM ● By Ashley West

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 celebration of Mexican pride and heritage. 

Now, instead of drinking so much tequila that you end up on the floor with a hazy remembrance 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 broth
2 tablespoons gold tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 pound chicken breast, 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 broth, lime juice, and tequila and bring 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!

How to Make Mango Tequila
Cinco de Mayo Fiesta Recipes