Salsa Chicken With Linguine – a delicious recipe with linguine, red bell peppers, salad oil, chicken breasts, nonfat yogurt, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pasta, uncovered, in 3 to 4 quarts boiling water until barely tender to bite, 5 to 7 minutes.
2
Meanwhile, stem and seed bell peppers and cut lengthwise into 1/4-inch slices. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir peppers and oil until peppers are limp and browned, 12 to 14 minutes; reduce heat if peppers start to darken too much.
3
Cut chicken into 1/4- by 2-inch strips. When pasta is barely tender to bite, add chicken to pasta water and cook until meat is no longer pink in center (cut to test), 2 to 3 more minutes. Drain mixture and return to pan.
4
Blend yogurt with cornstarch. Add mixture and taco sauce to peppers; stir often over medium heat until bubbling, 3 to 5 minutes.
5
Add the pepper-yogurt sauce and chopped cilantro to the pasta and chicken; mix to coat.
308
kcal
Calories
10
g
Fat
14
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound dried linguine, 3/4 pound red bell peppers, 1 teaspoon salad oil, 1 pound boneless, skinless chicken breasts, and more.
Yes, Salsa Chicken With Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
