Start large pot of water boiling for the pasta.
Cut chicken into bite sized pieces. Place in bowl.
Grate zest from 2 limes to make 1 teaspoon of zest. Squeeze juice from limes to make 1/4 cup of juice.
Toss chicken together with 1 tbsp. Olive Oil, roasted garlic herb seasoning and lime zest.
Start pasta cooking while frying chicken.
Heat large frying pan medium high heat, add remaining tbsp olive oil. Add chicken and cook for 5-7 minutes until done. Remove from pan and set aside.
In same pan, add white wine (chicken broth will also work) and lime juice. Scrape all browned bits from bottom of pan.
Stir in Alfredo Sauce, bell peppers and peas and 1/4 cup of cilantro. Cook for about 4-5 minutes until peppers and peas are tender.
Add chicken back to pan, then toss together with cooked pasta.
Serve chicken and pasta by topping servings with 1 tbsp. of grated parmesan cheese, a dollop of salsa, then garnish with fresh cilantro.