Chicken Tequila Fettucine

1 pound dry spinach fettucine
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
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 until reduced to a paste like consistency; set aside.
Pour soy sauce over diced 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 paste 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 fettucine and remaining cilantro.