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Tex-Mex Chicken Pasta Recipe

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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


  • 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


  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.

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Reviewed Aug. 30, 2015

"Can't believe I am the first to review this wonderful dish. I have been eating it for years with my family and we love it!"

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