Chicken Fajita Pasta

Preparing the Chicken & Vegetables:
1. Slice bell peppers & onion into strips. Mince the garlic. Pat chicken thighs dry & season both sides with half McCormick Original Taco Seasoning.
2. Heat a large 12” skillet over medium-high heat. Add a thin layer of avocado oil. Once hot, add the chicken thighs and cook for approx. 4 minutes on each side, or until the internal temp. reaches 165°F. Remove chicken and set aside.
3. In the same skillet, add the sliced peppers and onions. Stir every 30 seconds to allow some charring on the vegetables. After 3 mins of cooking, add the minced garlic & stir for another 30 seconds, or until fragrant.
4. Add the butter to the skillet and melt. Then pour in the heavy cream and bring to a light simmer. Reduce heat to medium and simmer until slightly reduced and thickened. Stir in the fresh grated Parmigiano Reggiano. Taste and adjust salt levels. Keep warm on low heat while preparing the pasta.
Cooking the Pasta:
5. In a large pot, bring water to a boil. Add salt and then the linguine. Cook according to package instructions for al dente. Reserve 2 cups of pasta water before straining the pasta.
6. Add the cooked linguine to the skillet with the sauce over med-high heat. Stir to combine. Add enough pasta water to thin out the sauce, then simmer while stirring to thicken the sauce. Stir in the finely chopped cilantro.
Plating:
7. Divide the pasta among plates. Top with sliced chicken thighs. Garnish with freshly grated Parmigiano Reggiano and whole cilantro leaves.