Chicken Fajita Pasta
This delicious recipe for Chicken Fajita Pasta pairs perfectly with Fleur Bleu 2023 Cabernet Sauvignon.
Servings
4
Prep
15m
Cook
25m
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 Tablespoon(s) Butter
- 2/3 Cup(s) Heavy cream
- 1/4 Cup(s) Freshly grated Parmigiano Reggiano cheese, plus more to garnish
- McCormick Sea Salt Grinder, 2.12 oz, to taste
- McCormick Black Pepper Grinder, 1 oz, to taste
- 1/2 Pound(s) Linguine pasta
- 2 Tablespoon(s) Finely chopped fresh cilantro
Directions
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.
