Chicken Tequila Fettuccini

Ingredients

• 1 package fettuccine pasta , 16 ounce
• 0.33 cups chopped fresh cilantro
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno peppers
• 3 tablespoons butter
• 0.5 cups chicken stock
• 3 tablespoons tequila
• 2 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1.25 pounds skinless , boneless chicken breast halves - cubed
• 0.25 reds onion , sliced
• 1 red bell pepper , thinly sliced
• 0.5 yellows bell pepper , thinly sliced
• 0.5 greens bell pepper , sliced
• 1.5 cups heavy whipping cream

Instructions

1. 1

   In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.

2. 2

   Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.

3. 3

   Meanwhile, cook fettuccini according to package directions.

4. 4

   When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.