Chicken Tequila Fetuccine

For years I went to California Pizza Kitchen and ordered their Chicken Tequila Fettuccine but recently I noticed they were using fewer green, red and yellow peppers.  Besides the great flavors they add, it creates brings a fresh vibrant color to the dish.  I took things into my own hands and started making it at home.  Here's a pretty good recipe.  As with all recipes's don't give up if it doesn't turn out perfectly the first time.  

This is a great recipe to have fun with.  Add extra jalapenos (or leave the seeds in) if you're a fan of heat.  Use a good bottle of tequila so you can take a couple shots or make a margarita while cooking.  I'm a big fan of El Jimador, Cazadores and Herradura.  If your still drinking Jose Cuervo or Montezume then this recipe might not be for you...

INGREDIENTS (Nutrition)

• 1 (16 ounce) package fettuccine pasta - USE SPINACH FETTUCCINE!  It's much better!
• 1/3 cup chopped fresh cilantro
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno peppers
• 3 tablespoons butter
• 1/2 cup chicken stock
• 3 tablespoons tequila
• 2 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 1/4 pounds skinless, boneless chicken breast halves - cubed
• 1/4 red onion, sliced
• 1 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, sliced
• 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a medium saucepan, saute 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 lime 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, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. Meanwhile, cook fettuccini according to package directions.
4. 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 fettuccini and garnish with cilantro. Serve.
5.  - allrecipes.com