When I want to make this quickly, I cook the onions until soft, then in the same pan cook the bell peppers, and then the chicken in the same pan. Then you follow the directions as is written--there isn't much contrast in texture between the chicken and the vegetables but it does the job.
2 medium chicken breasts
2 T olive oil
1 medium red onion, quartered and sliced
4 cloves of garlic, minced
2 medium red bell pepper, cut into thin slices
1/2-1 jalapeno chile (with seeds and ribbing for extra hotness)
4 T tequila
2 T soy sauce
1/4 C chicken broth
Juice of 1-2 limes
2 C (1 pint) heavy cream (or 3 T melted butter + 3 T flour)
1 tsp sugar
1/4 C cilantro leaves chopped
12 ounces of cooked spinach fettuccine, whole wheat fettuccine pictured above
Heat a cast iron skillet, sprinkle salt and garlic powder on both sides of chicken. Cook on one side until browned and the cooked part starts to show around the edges and then flip. When the other side is browned, then remove from pan. Let it rest and then cut into slices.
Heat, on medium, in another large heavy saute pan olive oil and cook onions until softened and brown. Then add the bell peppers, jalapenos and garlic. When bell peppers are softened, then add the soy sauce, tequila, and chicken broth. Cook, reducing liquid until there is little liquid left. Add the cream, 2 T of cilantro and lime juice. Cook until sauce thickens.
Toss pasta with the sauce until well coated. And top with cilantro and chili pepper if it's not hot enough. Serve hot.