Bell Pepper Trio Linguine with Fajita Chicken

April 24, 2020 • 0 comments

INGREDIENTS: 1 lb. Pappardelle’s Bell Pepper Trio Linguine 2 skinless, boneless chicken breasts 1 whole yellow onion, sliced into strips 1 ear fresh corn, kernels removed from cob 1 oz. fajita seasoning ½ cup water 1 large tomato, diced 1 tablespoon Bella Sol California EVOO Juice from 1 lime 8 oz. sour cream 1 cup extra sharp cheddar cheese, shredded 1 avocado, diced Fresh cilantro, chopped, for garnish Salt & pepper, to taste
  • Servings: 4-6




Heat a large sauté pan to medium heat and drizzle with EVOO. Season chicken breasts with salt & pepper. Sear breasts on each side, about 3-5 mins., until the juices run clear or the internal temperature reaches 165 degrees. Remove cooked chicken from pan and set aside.
In the same pan, sauté the onions on high heat until tender. Add corn and cook until the mixture forms a slight char.
Meanwhile, slice the chicken breasts into thin strips. Add chicken back to the sauté pan with an onion-corn mixture. Add the fajita seasoning and sauté for 1 minute. Add ½ cup of water, diced tomatoes, and juice of 1 lime to the pan and let the liquid reduce, stirring occasionally.
While the liquid in the chicken mixture is reducing, bring a pot of lightly salted water to a boil and cook pasta until al dente, about 8-10 mins. Drain over a bowl to catch the cooking liquid.
Once the liquid in the chicken mixture has reduced to half, turn the heat off. Stir in the sour cream, cheddar cheese, and avocado into the chicken mixture.
In a large serving bowl, toss the pasta with the chicken mixture. Drizzle up to a ¼ cup of the pasta cooking liquid into the pasta mixture to thin out the sauce, if needed. Garnish with a squeeze of fresh lime juice and freshly chopped cilantro. Enjoy hot or cold.

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