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Tex-Mex Chicken Pasta

 Tex-Mex Chicken Pasta
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.
4-6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.