Why, oh why does food have to taste so darn good? I had to run a few extra miles in the gym just to compensate for this pasta, losing complete control, having it for lunch and dinner again the next day. It seems like I am bragging but...it really turned out super delicious. Life would be so much easier if I could not cook and would not be obsessed with food all the time. :) This is a real feast for the eyes and stomach as well with its beautifully colorful peppers and red onions, and lovely sauce. The abundant amount of veggies and the taste of lime juice makes this perfect for a summer dinner! (If we block out the fact of using cream and butter, we can even call it a pretty healthy recipe).

Ingredients for 4:

• 1 box of linguine pasta (you can use fettuccine or penne if you prefer)
• about 2 tablespoons of chopped fresh cilantro, extra for garnish
• 4 cloves of garlic, minced
• 4 tablespoons of butter
• 1 cup of chicken or vegetable stock
• 2 tablespoons of tequila
• juice of 2 limes

• 2 pieces of chicken breast halves, cut into strips 
• half of a large red onion, sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper thinly sliced
• 2 cups of whipping cream
• red pepper flakes
• salt & pepper to taste

In a medium saucepan, melt 2 tablespoons of butter and saute the garlic and cilantro over medium heat, careful not to burn the garlic. Add stock, tequila and lime juice. Bring it to boil and turn heat down to low and cook until mixture is reduced to a thicker consistency. Turn of heat and set aside.

In a large nonstick skillet, melt 2 tablespoons of butter and brown chicken strips, season it with salt, pepper, and chili pepper flakes (1/2 to 1 teaspoon depending on your taste for heat). When chicken is cooked all over and no longer pink inside, add peppers and onions and saute for about 10 minutes stirring occasionally, keeping peppers crispy without overcooking. 

Meanwhile start cooking your pasta according to package directions, drain and set aside. Pour the stock-tequila mixture over chicken and peppers, give it a stir, add the cream and bring it to a quick boil. Turn heat down to low and let it simmer for few minutes. Pour mixture over pasta, toss it around and serve it immediately on warmed plates, garnish it with chopped cilantro. Cheese is optional. Hope you enjoy it as much as we did!