Recipe: Fajita Linguine

FAJITA LINGUINE

8 ounces uncooked dried linguine
2 tablespoons Land O' Lakes Butter
15 ounces chicken tenders*
1 (1 1/4 ounce) packet dry fajita seasoning mix
1/3 cup water
2 medium green, red and/or yellow bell peppers, cut into strips
1 small onion, coarsely chopped
Roma tomatoes, cut into wedges (1/2 cup)
Chopped fresh cilantro (for garnish)

Cook linguine according to package directions. Drain. Keep warm.

Meanwhile, in 10-inch skillet melt butter until sizzling; add chicken tenders. Cook over medium-high heat until chicken is browned and no longer pink (5 to 7 minutes).

In small bowl combine fajita seasoning mix and water. Add seasoning mixture, peppers and onion to chicken; continue cooking until vegetables are cooked until crisp-tender. Stir in tomatoes.

TO SERVE:
Toss chicken mixture with hot cooked linguine; sprinkle with cilantro.

*While this recipe calls for chicken tenders, any cut of boneless, uncooked chicken sliced into strips will suffice

Adapted from source: Land O' Lakes Fast and Fresh Pasta