Chicken Tequila

By LPGerrald

This is a fabulous dish for special occasions.

Ingredients

• 1 (16oz) package noodles. (Bowtie is best)
• 1/3 cup chopped fresh cilantro
• 2 Tablespoons minced garlic
• 2 Tablespoons minced jalapeño peppers
• 6 Tablespoons butter
• 1/2 cup chicken stock
• 5 Tablespoons tequila
• 2 Tablespoons fresh lemon juice
• 4 Tablespoons Soy Sauce
• 4-6 Chicken Breast halves, cooked and cubed
• 1 red onion, thinly sliced
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 2 green bell peppers thinly sliced
• 3 cups heavy whipping cream

Details

Servings 6

Preparation

Step 1

1.In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 Tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lemon juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.

2.Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, in a medium sized skillet, sauté the onion and bell peppers with the remaining Tablespoons of butter or margarine, stirring occasionally.

3.Meanwhile, cook pasta according to the package directions.

4.When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lemon paste. Add heavy whipping cream. Bring to a boil. Gently simmer until sauce is thick. Toss with well drained pasta and garnish with cilantro and fresh parmesan cheese. Serve