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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!
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