Chicken tequila

This is one of my signature dishes. The was a time when I couldn't visit my parents without being asked to make this!

Ingredients

For 6 servings, you will need:

1 pound pasta (Personal Favorites: Cavatappi, Farfalle, Penne, Rotini)
3 tablespoons unsalted butter, divided
2 tablespoons chopped garlic
2 tablespoons finely chopped jalapeno pepper
1/2 cup chicken stock (homemade, if you've got it)
1/4 cup tequila (nothing too fancy, I usually use an unaged silver tequila, or "tequila plata", but you can use whatever tequila you have lying around)
3 tablespoons lime juice (freshly squeezed is best, but I've been known you get my juice from a bottle from time to time)
3 tablespoons soy sauce
4 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon cooking oil
1/4 medium onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
8-12 oz mushrooms, sliced
1 1/2 cups heavy cream
1/4 cup chopped fresh cilantro
1/3 cup freshly grated Romano cheese

Usually, I will double the recipe because this stuff is even better the next day.

Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft.

Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking. The 15 minutes that the sauce cooks is not a strict time requirement. I usually just cook the sauce until I'm ready to incorporate it into the rest of the dish. This is sometimes more and sometimes less than the 15 minutes.

While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it.

Melt remaining butter in a skillet, and saute the onion, red bell pepper, green bell pepper, and mushrooms until soft. Remove vegetables, and set aside.