Show Subscription Form




Tex-Mex Chicken Pasta Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings

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

  1. 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.
  2. 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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tex-Mex Chicken Pasta

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT