TEX-MEX CHICKEN PASTA

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Tex-Mex Chicken Pasta image

For a very different treatment, the spicy chicken mixture is coated with a cream sauce and served over hot cooked linguine. "Sometimes I garnish this dish with fresh cilantro and crunchy fried tortilla strips," Nancy notes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
1 medium sweet red pepper, chopped
2 teaspoons canola oil
2 cups Tex-Mex Chicken Starter
1 cup fresh or frozen corn
1 cup heavy whipping cream
1/2 cup shredded Monterey Jack cheese
minced fresh cilantro, optional

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.

Nutrition Facts :

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