Tequila Sunrise Fettucine
- Number of Servings: 4
Ingredients
.5 cup chicken stock2 tablespoons tequila2 tablespoons freshly squeezed orange juice1 tablespoon grenadine syrup.25 cup sour cream1 cup scallops1 tablespoon chili sauce2 tablespoons unsalted butter.5 cup chopped red onion.5 finely chopped jalapeno1 cup diced red bell pepper (about 1)1 cup diced yellow bell pepper (about 1)2 teaspoons finely chopped garlic.25 cup finely chopped cilantrosalt and freshly ground black pepper to taste2 teaspoons salt (for pasta cooking water)12 ounces fettuccine
Makes four servings
In a small saucepan, combine the chicken stock, tequila, orange juice, and grenadine. Over medium heat reuce the mixture to 1/3 cup. Let cool. Stir in the sour cream and set aside.
In a nonreactive bowl, toss the diced raw chicken with chili sauce. Set aside.
In a large skillet, melt the butter over medium heat. Add the onion, jalapeno, and bell peppers, and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cilantro and cook 2 minute more. Add the chicken-chili mixture and the stock-cream mixture to the skillet and bring to boil. Reduce the heat and simmer gently until the chicken is cooked and the sauce is thick, 3 to 5 minutes. Season with salt and pepper to taste.
Bring a large pot of water to a rolling boil. Add the 2 teaspoons salt and fettuccine. Cook until al dente, 8 to 10 minutes. Drain well but do not rinse.
Toss the sauce with the well-drained fettuccine and divide among 4 plates. Garnish with additional chopped cilantro, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MFRAAS.
In a small saucepan, combine the chicken stock, tequila, orange juice, and grenadine. Over medium heat reuce the mixture to 1/3 cup. Let cool. Stir in the sour cream and set aside.
In a nonreactive bowl, toss the diced raw chicken with chili sauce. Set aside.
In a large skillet, melt the butter over medium heat. Add the onion, jalapeno, and bell peppers, and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cilantro and cook 2 minute more. Add the chicken-chili mixture and the stock-cream mixture to the skillet and bring to boil. Reduce the heat and simmer gently until the chicken is cooked and the sauce is thick, 3 to 5 minutes. Season with salt and pepper to taste.
Bring a large pot of water to a rolling boil. Add the 2 teaspoons salt and fettuccine. Cook until al dente, 8 to 10 minutes. Drain well but do not rinse.
Toss the sauce with the well-drained fettuccine and divide among 4 plates. Garnish with additional chopped cilantro, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MFRAAS.
Nutritional Info Amount Per Serving
- Calories: 501.9
- Total Fat: 6.5 g
- Cholesterol: 48.9 mg
- Sodium: 312.5 mg
- Total Carbs: 77.5 g
- Dietary Fiber: 4.3 g
- Protein: 31.3 g
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