Tequila Sunrise Fettucine

.5 cup chicken stock
2 tablespoons tequila
2 tablespoons freshly squeezed orange juice
1 tablespoon grenadine syrup
.25 cup sour cream
1 cup scallops
1 tablespoon chili sauce
2 tablespoons unsalted butter
.5 cup chopped red onion
.5 finely chopped jalapeno
1 cup diced red bell pepper (about 1)
1 cup diced yellow bell pepper (about 1)
2 teaspoons finely chopped garlic
.25 cup finely chopped cilantro
salt and freshly ground black pepper to taste
2 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.