Tequila Sunrise Fettucine

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tequila Sunrise Fettucine calories by ingredient
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Number of Servings: 4


    .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.

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