FETTUCCINE CHICKEN TEQUILA

1 pound spinach Fettuccine, uncooked
1/2 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter or margarine
1/2 cup low sodium chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Prepare pasta according to package directions; drain. Saute cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside. Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes. Toss with hot pasta and serve immediately.