TEQUILA-CHICKEN FETTUCCINE

Tequila-Chicken Fettuccine image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 16

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Kosher salt
12 ounces fettuccine
2 tablespoons extra-virgin olive oil
2 bell peppers, sliced
1 red onion, sliced
1 tablespoon minced garlic
1 tablespoon minced jalapeño
Freshly ground pepper
2 cups low-sodium chicken broth
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons tequila
1/4 cup heavy cream
2 cups shredded rotisserie chicken
Chopped cilantro, for topping
Lime wedges, for serving

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.