Country Pasta Tequila Chicken (Cinco de Mayo!)

Ingredients:
16 oz. Country Pasta Egg Pasta, uncooked
3 Tbsp. soy sauce
1/3 cup chopped fresh cilantro
1-1/4 pounds boneless, skinless chicken breast halves, cubed
2 Tbsp. minced garlic
1/4 red onion, sliced
2 Tbsp. minced jalapeno peppers
1 red bell pepper, thinly sliced
3 Tbsp. butter
1/2 yellow bell pepper, thinly sliced
1/2 cup chicken broth
1/2 green bell pepper, thinly sliced
3 Tbsp. tequila
1 1/2 cups heavy whipping cream
2 Tbsp. fresh limejuice

Directions:
Cook the pasta according to the package directions. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the cilantro, garlic and jalapeno pepper and saute for 5 minutes. Pour in the chicken broth, tequila and limejuice; bring to a boil. Cook until mixture is reduced and is a paste-like consistency. Set aside.

In a bowl, marinate the chicken in the soy sauce for approximately 5 minutes. In a medium skillet, melt the remaining tablespoon of butter. Add the onion and the three kinds of bell peppers, saute, stirring occasionally until the peppers wilt. Add the chicken and soy sauce to the peppers. Mix together with the tequila paste and the heavy cream; bring mixture to a boil. Simmer on medium heat until the chicken is cooked through and the sauce has thickened. Add the pasta and toss gently to coat. Top with the cilantro.

Serves 4