Ingredients
1 package (16 ounces) linguine1 medium sweet red pepper, chopped2 teaspoons canola oil2 cups Tex-Mex Chicken Starter1 cup fresh or frozen corn1 cup heavy whipping cream1/2 cup shredded Monterey Jack cheeseminced fresh cilantro, optional
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese.
Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.
