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adapted from Travis’ recipe, which he learned from…somebody else (I know, I’m sorry, I’ll get more details next time)
3 tbsp olive oil
1 tbsp butter
2 shallots, minced
1 yellow onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
½ lb chicken breasts (probably two), shredded with a fork
2 cups tequila
1 cup heavy cream
juice from 3 limes
1/3 cup soy sauce
fettuccine (about 3/4 of a box)
cilantro for garnish
Make sure you have all the chicken and veggies prepped. Combine the lime juice and soy sauce, set aside. Put a pot of water on to boil for the pasta.
Heat 1 tbsp of the olive oil in a medium skillet over high heat. Saute the shallot until clear, stirring pretty often so it doesn’t burn. Pour the tequila in the skillet and let it flame for a bit. It won’t flame unless the pan is pretty hot, so if you pour in some and it doesn’t flame, turn up the heat a little and wait a second. It also helps to pour it in a dry part of the pan. To extinguish the flames, just blow gently on them (not too hard, don’t blow any of the sauce out onto the stove!). Next, add the cream and bring the sauce to a boil. Reduce heat to low and simmer. Season generously with salt and pepper. Continue to simmer until the sauce has reduced by 1/3.
Put the butter and remaining 2 tbsp olive oil in a large skillet over medium-high heat. Once the foam subsides, drop in the chicken and cook for about 3 minutes. Now add the onion, bell peppers, and about 2/3 of the lime-soy mixture. Season with salt and pepper to taste. Let it cook without stirring too often, you want the veggies and chicken to brown in places. (I think I cooked mine for about 10 minutes total, stirring only two or three times.) Meanwhile, cook your pasta in well-salted water until it’s al dente.
When the chicken and veggies look good, taste the cream sauce to make sure it’s seasoned enough, then add it to the other skillet. Let it simmer until the pasta is done. Toss pasta with sauce, garnish with cilantro and lime juice, and serve!