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.
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.
Meanwhile
cook fettuccini according to package directions.
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.
