Margarita Chicken Pasta

Margarita Chicken Pasta

1 pound boneless, skinless chicken breast cut into bite-size strips
1/2 cup chicken broth
1/2 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons tequila
2 tablespoons fresh squeezed lime juice
2 cloves minced garlic
3 tablespoons butter
1/2 onion, thinly sliced
1/2 bell pepper, thinly sliced (use whichever color pepper you prefer)
1 diced jalapeno pepper (seeded)
12 ounces heavy cream
12 ounces linguine

Combine chicken broth, cilantro, soy sauce, tequila, lime juice, and garlic. Marinate the chicken for 30 minutes or up to 8 hours. Remove from marinade (reserve marinade) and sauté the chicken in 2 tablespoons of the butter. Add the onion, bell pepper, and jalapeno and cool until the peppers and onions wilt. Add the reserved marinade and simmer, reducing by half. Add the cream and bring to a gently boil. Return to a simmer and add the other tablespoon of butter, incorporate. Serve over hot pasta.