Ingredients:
1 package of Tomato OR Spinach Basil Fettuccini
1/3 cup fresh cilantro, chopped
2 tablespoons garlic, minced
2 T minced jalapeno peppers
3 tablespoons butter
1/2 cup chicken stock
3 tablespoon tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ¼ pound skinless, boneless chicken breast, cubed
1/4 red onion sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 ½ cups heavy whipping cream
Directions:
1. Sauté the cilantro, garlic, and jalapeno pepper in 2 tablespoons of butter over medium heat for 4 to 5 minutes. Add the stock, tequila, and lime juice.
2. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
3. Pour soy sauce over the chicken and set aside for 5 minutes. Sauté the onion and the red, green, and yellow bell peppers with the remaining tablespoon of butter, stirring occasionally.
4. Meanwhile, cook fettuccini according to directions.
5. When the peppers have wilted slightly, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil.
6. Gently simmer until chicken is cooked and sauce is thick. Toss with well-drained fettuccini and garnish with cilantro.
Serves 4