Uptown Brewery Santa Fe Tequila Chicken

Source: Chef Karsten Hartig, Uptown Brewery, Phoenix, Arizona

1 ounce butter
6 ounces chicken breast, sliced
2 ounces assorted bell peppers
1.5 ounces red onions, sliced
2.5 ounces tequila chicken sauce
2 ounces chicken stock
4 ounces heavy cream
1.5 ounces tomatillos
.1 ounce fresh cilantro
11 ounces egg fettuccine
Pinch pecorino
Pinch parsley

In a sauté pan over medium heat, melt butter (be careful not to burn); add chicken and sauté until 70 percent cooked. Add peppers and onions. Sauté for 45 seconds; add tequila sauce, heavy cream, tomatillos and cilantro. Reduce to sauce consistency. Heat fettuccine in pasta cooker; drain well. Toss with sauce and pour into a large heated pasta bowl. Sprinkle rim with pecorino and parsley.

Before serving, garnish the center of the pasta with a cilantro sprig.