Creamy Peppered Tequila Pollo Pasta

[Hj]

3 T. butter
1/4 c. chopped cilantro
2 T. garlic finely minced
2 T. jalapeño or serrano seeded finely chopped
1/2 c. chicken stock
2 T. tequila
2 T. lime juice
1/4 onion peeled thinly sliced
1 c. thinly sliced bell pepper
11/4 lb. chicken breast skinless boneless cut into cubes/strips
11/2 c. heavy cream
1 lb. fettucine cooked al dente

Medium skillet- heat 2 tablespoons butter -sautee cilantro- garlic -jalapeño or serrano's 4-5 minutes- stirring frequently to prevent garlic from scorching.

Add stock- tequila with lime juice- cook until mixture is reduced by half-set aside.

Another skillet- melt remaining butter- saute onion with bell pepper until wilted- add chicken - cook- stirring- just until no longer pink.

Add tequila mixture with cream -toss with hot pasta. Serves 4