Southwestern Pasta With Tequila Sauce

• 1 small jalapeno pepper, finely diced without seeds
• 1 whole garlic clove, pressed
• 1 tsp. olive oil
• 1 c. gold tequila
• 1/2 bunch cilantro
• 1 Tbsp. chicken base or 2 bouillon cubes
• 1/2 red and 1/2 green sweet pepper, sliced into strips
• 2 c. heavy cream or 1/2 pkg. (small) light cream cheese and 1 1/2 c. 2% milk
• 1 tsp. flour
• 1 chicken breast, cut into strips or 1/3 lb. shrimp, shelled (optional)
• 10 mushrooms, sliced (optional)

1. Saute sliced garlic, jalapeno pepper and chicken strips or shrimp in oil until tender.
2. Remove from pan.
3. Add tequila to hot pan and allow alcohol to evaporate.
4. Add flour and stir until smooth.
5. Add cream, chicken base and cilantro.
6. Bring to boil. (Careful not to scorch or burn!)
7. Lower heat and simmer until sauce is reduced by 1/2 and begins to thicken.

jalapeno pepper, garlic, olive oil, gold tequila, cilantro, chicken base, red, heavy cream, flour, chicken, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018964 (may not work)