Rattlesnake Pasta

Here's another repeat.  And for a reason.  Oh so good!!!  This is a copycat recipe my neighbor created for J. Alexander's "Rattlesnake Pasta."  I've had both and let me tell you, her version leave J. A's in the dust.  The secret is the cilantro.  Now if you have the cilantro-soap gene like I do, you might question this.  But heat-processing cilantro for even just a few minutes completely transforms this dish.  It adds an incredible depth of flavor. 

Outside of the incredible taste, a few more of the pluses to this dish are the simplicity, the presentation, and the added benefit that it gets better after sitting.  Translation:  make this dish ahead of time, let it chill, then reheat to really bring the flavor up.  I simply serve this with a crusty baguette and a nice glass of wine for a wonderful dinner.

RATTLESNAKE PASTA (3-4 servings)

8 oz boneless, skinless chicken breast, cubed into about 1/2" bites, seasoned with seasoned salt and a bit of cayenne
1 tsp minced garlic
3 oz (3/4 cup) sweet peppers, very finely julienned (I like to use red, orange, and yellow peppers for color)
1/4 cup chopped cilantro
1/2 cup chopped green onions, white and green parts
16 oz (2 cups) alfredo sauce, homemade or jarred
6 oz bow-tie pasta, or shape of your choice, cooked al dente (especially if you are going to reheat later)

In a large skillet, heat a bit of canola oil or spray hot pan with cooking spray.  Cook chicken and garlic until done.  Add peppers, onion, and cilantro.  Cook until peppers are crisp-tender.  Add alfredo sauce until heated.  Add pasta. Heat throughout.