Chicken Fajita Pasta
By: McCormick Kitchens
Made With:
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 the Original Taco Seasoning, the chicken marinade is infused with Tex-Mex spices, enhancing its taste. The creamy alfredo sauce complements the dish, creating a satisfying meal without much effort. Give your dinner a flavorful upgrade with this easy-to-make recipe that's sure to become a family favorite. Recipe and Photo Credit: Rafi Fronzaglia @rafi_fronzaglia
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 the Original Taco Seasoning, the chicken marinade is infused with Tex-Mex spices, enhancing its taste. The creamy alfredo sauce complements the dish, creating a satisfying meal without much effort. Give your dinner a flavorful upgrade with this easy-to-make recipe that's sure to become a family favorite. Recipe and Photo Credit: Rafi Fronzaglia @rafi_fronzaglia
Key products
Instructions
Instructions
- To Prepare the Fajitas: Pat chicken thighs dry and season on both sides with half of the Taco Seasoning.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
