Bring pasta pot of water to boil.

Heat 2 Tbs olive oil in large fry pan and saute onions on low until limp.  Set aside.  Add 1 more Tbs olive oil to pan and fry peppers until they are lightly browned and limp.  Set aside in a bowl.

In the meantime, cook your fettuccine in boiling salted water until al dente.  Drain.

While fettuccine is cooking, saute your chicken in remaining 1 Tbs olive oil for a few minutes on medium heat.  Stir in the jalapeno and garlic to the pan and cook an additional 2 minutes.  Add tequila to the pan to deglaze.  Stir and turn heat up to med high for 3 minutes, loosening up any browned bits in the pan.

Add chicken stock, onions and peppers and turn heat up to high for 5 minutes.  Add cream and reduce liquid for another 5 minutes.  Season with salt and pepper to taste.

Toss fettuccine with half of sauce and the lime juice in large bowl or pan and let it sit for a few minutes before serving up on plates.   Add more of sauce to top off the pasta plates and sprinkle fresh cilantro to garnish.