1 pound boneless, skinless chicken breast cut into bite-size strips
1/2 cup chicken broth
1/2 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons gold tequila (Cuervo preferred)
2 tablespoons fresh squeezed lime juice
2 cloves minced garlic
3 tablespoons butter
1/2 a thinly sliced onion
1/2 a thinly sliced bell pepper
1 diced jalapeno pepper
12 oz. heavy cream
1 package (12 oz.) fresh linguine
Combine the broth, cilantro, soy sauce, tequila, lime juice and garlic. Marinate the chicken in it for 15 minutes.
Saute the chicken in 2 tablespoons of the butter. Add the onion, bell pepper and jalapeno and cook until the peppers wilt. Add the marinade and simmer, reducing the marinade by half.
Add the cream and bring to a gentle boil. Return to a simmer and add the other tablespoon of butter, incorporate.
Cook the fresh pasta (about 5 minutes), drain.
Place the chicken mixture into the empty pasta pot, add the drained pasta and toss.
