Chicken Tequila Fettuccine

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch and cooked
1/4 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 rapidly boiling, salted water to cook pasta; cook until
al dente, 8 to 10 minutes. Toss with a little oil and set aside.
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons
butter over medium heat for 4 to 5 minutes. Add stock, tequila,
and lime juice. Bring the mixture to a boil and cook 5 to 6 minutes, stirring 

consistently; set aside. Pour soy sauce over diced, cooked chicken; 

set aside for 5 minutes. Meanwhile cook onion and peppers, stirring 

occasionally, with remaining butter over medium heat for 3−4 minutes. 

Add chicken and soy sauce; toss and add reserved tequila/lime mixture and cream.
Bring the sauce to a boil; boil gently until chicken is cooked through
and sauce is thick (about 3 minutes). When sauce is done,
toss with well−drained spinach fettuccine and remaining cilantro.

Jordan and I made some mistakes when we made this, but it still turned out yummy! We couldn't find spinach fettuccine at any of the nearby stores. Most stores said that it has been ousted by wheat. I guess we've been on a pasta kick lately. This one is the best so far. Great flavor!