Chicken Tequila Fettuccine

I found this recipe on the internet. It has become a family favorite. This is a recipe that mise en place (a French phrase for "everything in place") is a fantastic idea. Once you start cooking you are busy so get all the ingredients ready to go before you start. 

For the mise en place put 1/3 cup cilantor, garlic, jalepeno in a small bowl.  Next combine broth, tequilla, and lime juice in a small bowl.  Cut up chicken, place in a plastic bag with soy sauce.  Cut the onion and peppers and put them in a bowl.  Measure out the cream.  Now you are ready to follow the instructions with very little stress.

1 lb Spinach fettuccine
½ cup Cilantro chopped (divided)
2 Tbs Garlic minced
2 Tbs Jalapeno minced
3 Tbs Unsalted butter (divided)
½ cup Chicken broth
2 Tbs Gold tequila          
2 Tbs Freshly squeezed lime juice
3 Tbs Soy sauce
1¼ lb Chicken breast diced ¾"      
¼ med Red onion sliced thin 
½ med Red pepper sliced thin
½ med Yellow pepper sliced thin
½ med Green pepper sliced thin
1½ cup Heavy cream

Pour soy sauce over diced chicken; set aside until ready to use. Cook the pasta in salted water until al dente. While the pasta is cooking, cook ⅓ 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. Over medium heat use remaining better to cook onion and peppers, stirring occasionally. When the vegetables become limp, 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. Toss with well-drained spinach fettuccine and reserved cilantro.