Tequila Chicken Pasta

from Jamey Jeppson
¾ lb. Sliced chicken breast
1 cup sliced red onion
1 sliced green pepper
2 oz. Butter
1 cup heavy whipping cream
¼ cup tequila
½ tsp. Cilantro
½ tsp. Garlic salt
Cook chicken in sauce pan. Take out chicken and set aside. Saute green pepper and onion in half of butter. Add all other ingredients including cooked chicken and other half of butter. After sauce has boiled for 5 minutes, simmer for another 5 to 10 minutes.
Cook 1 lb. Linguine, pour chicken sauce over pasta, serve.