Chicken Fajita Pasta

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.