Tequila Sunrise Fettucine

Serves 4

½ cup chicken stock
2 tablespoons tequila
2 tablespoons freshly squeezed orange juice
1 tablespoons grenadine syrup
¼ Mexican Cream or sour cream
2 cups diced raw chicken
1 tablespoon adobo sauce (from a can of chipotle chiles)
2 tablespoons unsalted butter
½ cup chopped red onion
1 tablespoon finely choped jalapeno chile
1 cup diced red bell pepper (about 1 pepper)
1 cup diced yellow bell pepper (about 1 pepper)
2 teaspoons finely choped garlic
¼ cup finely chopped cilantro
Salt and freshly ground black pepper to taste
2 teaspoons salt (for pasta cooking water)
12 ounces fettucine
2 tablespoons chopped cilantro, for garnish (optional)

In a small saucepan, combine the chicken stock, tequila, orange juice, and grenadine. Over medium heat reduce the mixture to 1/3 cup. Let cool. Stir in the Mexican cream and set aside.

In a nonreactive bowl, toss the diced raw chicken with adobo 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 cliantro and cook 1 minute more. Add the chicken-chile mixture and the stock-cream mixture to the skillet and bring to a 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 fettucine. Cook until al dente, 8 to 10 minutes. Drain well but do not rinse.

Toss the sauce with the well-drained fettucine and divide among 4 plates. Garnish with additional chopped cilantro, if desired.