1/2 cup fresh Cilantro, chopped
6 cloves Garlic, minced
2 tbs fresh Jalapeno, mined (remove the
seeds!)
1/4 lb butter
1/2 cup Chicken stock
3 tbs Tequila
3 tbs Lime juice
3 tbs Soy sauce
1 lb Chicken breast, diced
1/2 cup Red Onion, minced
1/2 cup Red Bell
pepper, diced
1/2 cup Green Bell
pepper, diced
1.5 cup Heavy Cream
1 lb Spaghetti, cooked
Melt half the butter in a large skillet over medium heat. Cook cilantro, garlic, and jalapeno for 5 min. Add chicken stock, tequila, and lime juice. Bring mixture to a boil and cook down until thick. Set aside.
Marinade chicken with soy sauce for 5 min. In seperate skillet, melt remaining butter and cook onion and
peppers over medium heat for 3 min. Add chicken and cook 1 min. Add tequila mixture and cream. Increase heat until mixture boils and chicken is cooked through (don't overcook the chicken!) Serve over Spaghetti.
Enjoy!
Note: I have found that a Wok will work very well for the last stage of this!
