Tequila Lime Chicken

Ingredients:

1 pound dry spinach fettucine
1/2 cup chopped fresh cilantro
2 Tbsp. minced fresh garlic
2 Tbsp. minced jalapeno pepper
3 Tbsp. unsalted butter
1/2 cup chicken stock
2 Tbsp. gold tequila
2 Tbsp. freshly squeezed lime juice
3 Tbsp. soy sauce
1 1/4 pounds chicken breast, diced /4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green pepper, thinly sliced
1 1/2 cups heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Toss with a little oil and set aside.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add 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 diced chicken; set aside for 5 minutes.

Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat for 3-4 minutes.

Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through nd sauce is thick (about 3 minutes).

When sauce is done, toss with will-drained spinach fettucine and remaining cilantro.