Fettuccine Chicken Tequila with Jalapeno

1 pound spinach Fettuccine, uncooked
1/2 cup chopped fresh cilantro
2 tbsp minced garlic
2 tbsp minced jalapeno pepper
3 tbsp unsalted butter or margarine
1/2 cup chicken broth
2 tbsp gold tequila
2 tbsp lime juice
3 tbsp 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 tbsp 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.