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Tex-Mex Chicken Pasta Recipe

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.

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Tex-Mex Chicken Pasta Recipe

Prep/Total Time: 25 min.

Yield: 4-6 Servings

5 20 25

Ingredients

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

Directions

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. Yield: 4-6 servings.

Originally published as Tex-Mex Chicken Pasta in Quick Cooking July/August 2001, p44