Chicken Fajita Pasta

Name: Chicken Fajita Pasta
Prep time: 15 min
Cook time: 25 min
Yield: 4 to 6
Cuisine: American,SouthWest,Italian,
Ingredients: 2 boneless skinless chicken thighs (about 3/4 pound); 1/2 package taco seasoning mix; Avocado oil; 2 large bell peppers sliced into thin strips; 1/2 medium white onion sliced into thin strips; 2 cloves fresh garlic minced; 3 tbsps butter; 2/3 cups heavy cream; 1/4 cup freshly grated Parmigiano Reggiano cheese plus more to garnish; sea salt grinder to taste; black peppercorn grinder to taste; 1/2 pound linguine pasta; 2 tbsps finely chopped fresh cilantro

This chicken fajita pasta offers a simple way to add variety to your weeknight dinner routine. By combining the flavors of chicken alfredo with the zest of chicken fajitas, it presents a unique twist on two classic dishes. With the use of McCormick Recipe Mix, particularly t... Read More Read Less

15m

PREP TIME

25m

COOK TIME

13

INGREDIENTS

Servings: 4 to 6

Ingredients

2 boneless skinless chicken thighs, (about 3/4 pound)
1/2 package McCormick® Original Taco Seasoning Mix
Avocado oil
2 large bell peppers sliced into thin strips
1/2 medium white onion, sliced into thin strips
2 cloves fresh garlic, minced
3 tablespoons butter
2/3 cups heavy cream
1/4 cup freshly grated Parmigiano Reggiano cheese, plus more to garnish
McCormick® Sea Salt Grinder, to taste
McCormick® Black Pepper Grinder, to taste
1/2 pound linguine pasta
2 tablespoons finely chopped fresh cilantro

KEY PRODUCTS

INSTRUCTIONS

1 To Prepare the Fajitas: Pat chicken thighs dry and season on both sides with half of the Taco Seasoning.
2 Heat about 2 tablespoons avocado oil in 12-inch skillet on medium-high heat. Once hot, add chicken thighs; cook about 4 minutes per side, or until the internal temperature reaches 165°F. Remove and keep warm.
3 Add sliced peppers and onion to the same skillet. Cook 3 minutes, stirring every 30 seconds to allow some charring on the vegetables. Add garlic; cook and stir 30 seconds longer, or until fragrant.
4 Add butter to skillet with peppers and onions, stirring until melted. Stir in heavy cream and bring to a light simmer. Reduce heat to medium and simmer until slightly reduced and thickened. Stir in Parmigiano Reggiano cheese and salt and pepper, to taste. Keep warm on low heat.
5 Meanwhile, to Cook the Pasta: Bring large pot of salted water to boil. Add linguine. Cook according to package directions for al dente pasta. Drain well, reserving 2 cups of the pasta water.
6 Add hot cooked linguine to skillet with sauce. Cook on medium-high heat, stirring to coat pasta. Add pasta water, as desired, until sauce is desired consistency. Stir in chopped cilantro.
7 To Serve: Divide pasta with peppers and onion among serving plates. Slice chicken thighs and serve over pasta. Garnish with additional grated Parmigiano Reggiano and whole cilantro leaves, if desired.