Chicken Tequila Fettuccine

• 1 lb dry (or 2 lbs fresh) spinach fettuccine
• 1 1/4 pound chicken breast, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped cilantro reserved for garnish
• 2 tablespoons minced fresh garlic
• 2 tablespoons minced jalapeno pepper (seeds and veins removed)
• 3 tablespoons unsalted butter (reserve tablespoon for saute )
• 1/2 cup chicken stock
• 1 1/2 cup heavy cream
• 2 tablespoons gold tequila
• 2 tablespoons freshly-squeezed lime juice
• 3 tablespoons soy sauce
• 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 bell pepper, thinly sliced

1. 1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.
2. 2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.
3. 3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
4. 4. Pour soy sauce over diced chicken; set aside for 5 minutes.
5. 5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
6. 6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).
7. 7. Toss with drained spinach fettuccine and reserved cilantro

chicken, fresh cilantro, cilantro reserved, fresh garlic, jalapeno pepper, unsalted butter, chicken stock, heavy cream, gold tequila, freshlysqueezed lime juice, soy sauce, red onion, red bell pepper, yellow bell pepper, green bell pepper

Taken from www.epicurious.com/recipes/member/views/chicken-tequila-fettuccine-1273496 (may not work)