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. Slice chicken thighs and serve over pasta.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
