All the makings of a fajita, tossed with pasta–a special quick and easy meal, even on a busy weeknight.
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8 ounces uncooked dried linguine
1/4 cup Land O Lakes® Butter
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 5-7 minutes or until chicken is browned and no longer pink.
Combine fajita seasoning mix and water in small bowl. Add seasoning mixture, peppers and onion to chicken; continue cooking 3-5 minutes or until vegetables are heated through. Stir in tomatoes.
To serve, toss chicken mixture with hot cooked linguine; sprinkle with cilantro.