OK goddesses - In light of my recent split with BF I am cooking and indulging myself (and others) in all the dishes he never liked . Not to be spiteful but I loooove spicy, southwest cooking and he never liked anything spicy. This is a fun and beautiful-looking pasta dish, from Savor the Southwest, a cookbook by Barbara Pool Fenzl who rocks the house. Serves 4 1/2 C chicken stock 2 T tequila 2 T fresh squeezed OJ 1 T grenadine syrup 1/4 C mexican cream or sour cream 2 C diced raw chicken 1 T adobo sauce (from a can of chipotle chiles) 2 T unsalted butter 1/2 C chopped red onion 1 T finely chopped jalapeno chile 1 C diced red bell pepper (about 1 pepper) 1 C diced yellow bell pepper (about 1 pepper) 2 tsp finely chopped garlic 1/4 C finely chopped cilantro salt and pepper to taste 2 tsp salt (for pasta cooking) 12 oz fettucine 2 T chopped cilantro (optional, for garnish) do ahead: chicken-chile and mexican cream mixtures can be done up to 4 hours ahead. Just bring to room temp before adding to the sateed vegetables. In a small saucepan, combine the chicken stock, tequila, OJ and grenadine. Over med heat reduce the mixture to 1/3 C. Let cool. Stir in the mexican cream (or sour cream) and set aside. In a nonreactive bowl, toss the diced raw chicken and adobo sauce. Set aside [pursegrrl note: I actually use a 4C pyrex measuring cup for this because it's easy to see how much chicken you have and easy to dump into your skillet later] In a large skillet, melt butter over medium heat. Add teh onion, jalapeno, bell peppers and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cilantro and cook 1 minute more. Add the chicken-chile mixture and the stock-cream mixture and bring to a boil. Reduce heat and simmer gently until the chicken is cooked and the sauce is thick, about 3 to 5 minutes. Season with salt and pepper to taste. Bring a large pot of water to a boil. Add the 2 tsp salt and fettucine. Cook until al dente, about 8-10 minutes. Drain well but do not rinse. Toss the saue with the drained fettucine and divide among 4 plates. Garnish with additional chopped cilantro if desired. Cheers!