In a medium saucepan saute the coriander, garlic and chillies in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the 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 the chicken and set aside for 5 minutes. Meanwhile, in a medium sized frypan, saute the onion and the red, green and yellow capsicums with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccine according to packet directions.
When the peppers have wilted add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccine and garnish with coriander. Serve.
I made this not knowing what to expect... but it's a winner! Make sure you use lots of fresh coriander - it completely lifts it. It's sweet but still very savoury, and the tequila simply adds a lick of flavour - it is not overpowering at all. Success! - 31 Jul 2011