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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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