1 pound dry (or 2 pounds fresh) spinach fettuccine
1 1/4 pounds chicken breast, diced
1/2 cup chopped fresh cilantro
2 Tablespoons chopped cilantro reserved for garnish
2 Tablespoons minced fresh garlic
2 Tablespoons minced jalapeño 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
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.
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.
When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).
Toss with drained spinach fettuccine and reserved cilantro.
Photo from California Pizza Kitchen.