Southwest Chicken Fettucini

(JB had this at the Peppermill in Pasadena a couple of years ago. It was so good, we requested the recipe.)

6 ounces fettucini, cooked al dente and drained

Boil 5 ounces Alfredo sauce till reduced by half.

Add 1 ounce Gold tequila, 1 ounce soy sauce, and 1 teaspoon fresh cilantro Bring to boil and reduce slightly.

Add 1-1/2 ounces blanched bell pepper (I like red pepper)

1-1/2 ounces blanched red onion

2-1/2 ounces lightly poached chicken breast, cut in bite-size pieces

Bring to boil again, then combine with cooked pasta. Serve with fresh grated Parmesan.