I have the book from CPK and this is the only southwestern style pasta dish in
there:

Chicken Tequila Fettucine
Makes 4-6 servings

1 lb dry spinach fettucine
1/2 cup fresh cilantro, chopped
(2 tbsp reserved for garnish)
2 tbsp minced fresh garlic
2 tbsp minced jalapeno pepper (seeded)
3 tbsp unsalted butter (reserve 1 tbsp per saute)
1/2 cup chicken stock (preferably homemade)
2 tbsp gold tequila
2 tbsp freshly squeezed lime juice
3 tbsp soy sauce
1-1/4 lb chicken breast, diced 3/4"
1/4 med red onion, thinly sliced
1/2 med red bell pepper, thinly sliced
1/2 med yellow bell pepper, thinly sliced
1/2 med green bell pepper, thinly sliced
1-1/2 cups heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8-10
minutes for dry pasta, approx. 3 minutes for fresh. Pasta may be cooked slightly
ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water
or cooked to coincide with the finishing of the sauce/topping.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for
4-5 minutes. Add stock, 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; set aside for 5 minutes. Meanwhile, cook
onion and peppers, stirring occasionally, with remaining butter over medium
heat. When the vegetables are wilted (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 (about 3 minutes). When sauce is done, toss with well-drained pasta and
reserved cilantro.

Serve family style or transfer to serving dishes, evenly distributing chicken
and vegetables.