All the makings of a fajita, tossed with pasta -- a special quick and easy meal, even on a busy weeknight.
10 min.prep time
15 min.total time
8 ounces uncooked dried linguine
1 (14 to 16-ounce) package chicken breast tenders
1 (1.25-ounce) package dry fajita seasoning mix
1/3 cup water
2 medium green, red and/or yellow bell peppers, cut into strips
1 small (1/2 cup) onion, coarsely chopped
3 Roma tomatoes, cut into wedges
Chopped fresh cilantro
Cook linguine according to package directions. Drain. Keep warm.
Meanwhile, melt butter in 10-inch skillet until sizzling; add chicken tenders. Cook over medium-high heat until chicken is browned and no longer pink (5 to 7 minutes).
Combine fajita seasoning mix and water in small bowl. Add seasoning mixture, peppers and onion to chicken; continue cooking until vegetables are heated through (3 to 5 minutes). Stir in tomatoes.
To serve, toss chicken mixture with hot cooked linguine; sprinkle with cilantro.
Nutrition Facts (1 serving)
Dietary Fiber: 4g
Recipe #10343©1995Land O'Lakes, Inc.