Tequila Lime Chicken Pasta

Tequila Lime Chicken Pasta 1 pound fettuccine 1 pound chicken, cut into bite-sized pieces ¼ cup soy sauce 2 tablespoons butter 6 tablespoons crushed garlic 2 tablespoons minced jalapeno ½ cup chopped fresh cilantro ½ cup chicken stock 2 tablespoons freshly squeezed lime juice 3 multi-colored bell peppers, sliced 1 small red onion, thinly sliced 1½ cups heavy cream 2 tablespoons tequila Place chicken into a small mixing bowl. Pour soy sauce over chicken and set aside to marinate while you prepare the rest of the pasta. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add in garlic, jalapeno, cilantro, chicken stock, 2 tablespoons lime juice, and 2 tablespoons tequila. Increase the heat to high, and bring to a boil. Let simmer until reduced by half, about 5 minutes. Remove from heat and set aside. Melt 2 tablespoons of butter in a large skillet over medium high heat. Add in chicken and sear for a few minutes until it turns white. Meanwhile, cook fettuccine according to package directions. Add bell peppers and onion in with the chicken. Saute until the vegetables are tender crisp, about 5 to 7 minutes. Pour in the tequila sauce and stir to combine. Add in cooked pasta and heavy cream. Turn off the heat and toss together to combine. Serve hot with sliced limes and freshly chopped cilantro for garnish (optional).