Chicken Tequila Fettuccine

• 1 pound spinach Fettuccine, uncooked
• 1/2 cup chopped fresh cilantro
• 2 tbsp. minced garlic
• 2 tbsp. minced jalapeno pepper
• 3 tbsp. unsalted butter or margarine
• 1/2 cup low-sodium chicken broth
• 2 tbsp. gold tequila
• 2 tbsp. lime juice
• 3 tbsp. soy sauce
• 1 1/4 pounds chicken breast, diced 3/4-inch
• 1/2 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 bell pepper, thinly sliced
• 1 1/2 cups heavy cream

1. Saute cilantro, garlic and jalapeno in 2 tbsp. butter over medium heat for 4-5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes.
3. Prepare pasta according to package directions; drain.
4. Toss with hot pasta and serve immediately.

spinach, fresh cilantro, garlic, pepper, butter, chicken broth, gold tequila, lime juice, soy sauce, chicken breast, red onion, red bell pepper, yellow bell pepper, green bell pepper, heavy cream

Taken from www.epicurious.com/recipes/member/views/chicken-tequila-fettuccine-1239601 (may not work)