Chicken Tequilla Fettuccine

I realize that I am behind on posting recipes again. I don't think I'm necessarily behind in trying out the new recipes, just posting them. So as a bonus you'll get two new recipes this year.

I really don't know who I am referring to when I say YOU. Does anyone actually read this insignificant little blog???


But that's a different matter. On to the recipe!
Ingredients:

1 (16 0z) package fettuccine
1/3 cup chopped fresh cilantro
2 TBS minced garlic
2 TBS minced jalapeno pepper
3 TBS butter
½ cup chicken stock
3 TBS tequila
2 TBS fresh lime juice
3 TBS soy sauce
1 ¼ pounds skinless, boneless chicken breasts, cubed
¼ red onion, sliced
1 red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
1 ½ cups heavy whipping cream
Directions:

In a medium sauce pan, sauté the cilantro, garlic and jalapeno pepper in 2 TBS of butter over medium heat for 4-5 minutes. Add the stock, tequila and lime juice. Bring mixture to a boil and cook until reduced to a paste-like consistency. Set aside.

This smells SO GOOD. I was sold on the recipe right here.
Pour soy sauce over chicken and set aside 5 minutes. Meanwhile, in a medium sized skillet, sauté the onion and peppers with the remaining TBS of butter, stirring occasionally.

Meanwhile, cook the fettuccine.

When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well-drained fettuccine and garnish with cilantro. Serve.

The Verdict:

This recipe was wonderful. It was spicy, creamy, and had veggies (healthy?) Improvements to the recipe? I can't think of any.