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Tex-Mex Chicken Pasta


  • 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.

Nutrition Facts


Average Rating: 5
  • nmoody
    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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