Prepare pasta according to package directions; drain.
Saute cilantro, garlic and jalapeņo in 2 Tbsp. butter over medium heat for 4-5 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.