chicken tequila fettuccini

Ingredients

• Servings: 4
• 1 (16 ounce) package fettuccine pasta
• 1/3 cup chopped fresh cilantro
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno peppers
• 3 tablespoons butter
• 1/2 cup chicken stock
• 3 tablespoons tequila
• 2 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 1/4 pounds skinless, boneless chicken breast halves - cubed
• 1/4 red onion, sliced
• 1 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, sliced
• 1 1/2 cups heavy whipping cream

Recipe

• 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.
• 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.
• meanwhile, cook fettuccini according to package directions.
• 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.