Fettuccine with chicken and tequila

Ingredients:

• 340 g fettuccine pasta
• 2 tbsp. l. olive oil
• 2 sweet peppers, thinly sliced
• 1 red onion, thinly sliced
• 1 tbsp. minced garlic
• 1 tbsp. chopped jalapeño
• 2 cups lightly salted chicken broth
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons soy sauce
• 2 tbsp tequila
• 1/4 cup heavy cream
• 2 cups shredded grilled chicken
• Chopped cilantro, for serving
• Lime wedges, for serving

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook according to package directions, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper, and cook, stirring, for 1 minute.
3. Add the chicken broth, lime juice, soy sauce, and tequila, bring to a boil, and simmer until the sauce thickens, 6-8 minutes. Add the heavy cream and bring back to a simmer. Add the grilled chicken and heat through.
4. Divide the pasta among 4 bowls. Top with the chicken sauce and garnish with cilantro. Serve with lime wedges.