Linguine with Chicken, Cherry Tomatoes, Bell peppers and Alfredo sauce!

This recipe is comforting pasta dish, cooked with cherry tomatoes, sweet bell peppers and creamy Alfredo sauce. The tomato sauce offered a sweet and savory backbone for the pasta. The combination of the sweet tomatoes, 4 different bell peppers, garlic and green onions creating layers of flavors brightened up the sauce.

The spices used to marinade the chicken thighs creating ultra crispy, crunchy skin given a meaty flavor and aromatic paprika creating a perfect consistency for this dish.

I used fresh cilantro to finish cooking the pasta and garnish with crispy chicken slices and fresh queso cotija. You can use queso fresco or parmesan cheese.

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Ingredients:

8 Oz. linguine

4 pieces chicken thighs

1 cup cherry tomatoes

2 tablespoons green bell pepper chopped

2 tablespoons yellow bell pepper chopped

2 tablespoons orange bell pepper chopped

2 tablespoons red bell pepper chopped

2 tablespoons green onions chopped fine

1 tablespoon minced garlic

1/2 cup chopped fresh cilantro

8 Oz Ragu Alfredo sauce

2 tablespoon olive oil

1 tablespoon teriyaki sauce

chicken rub:

1/2 tsp cayenne pepper

1/2 tsp salt

1/2 tsp coriander

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp black pepper

1 tablespoon lime juice

Instructions:

In a large pot of boiling salted water with splash of olive oil, cook the linguine according to the manufactures instructions.

Get all the dry ingredients for the rub, and placed them in a small bowl. Dry the chicken with paper towel and start applying the ingredients. First apply the lime juice on both sides of the thighs and continue with the dry mixed ingredients.

Heat the olive oil in a non-stick skillet over medium high heat. Place the chicken thighs with skin side down in skillet until skin is deep brown and crispy, 15-20 minutes adjust heat as need it, also turning the chicken to cook evenly.

Remove the chicken and place it into the oven or Air Fryer oven to finish cooking for 15 minutes.

Remove the pasta (linguine ) from the stove and drain the water. Meanwhile get a skillet to cook the vegetables.

Heat the olive oil over medium high heat and apply the chopped cherry tomatoes, bell peppers, green onions stir while cooking them. Add teriyaki sauce, salt and black pepper to season the vegetables. Let simmer for 8-10 minutes, reduce the heat.

Add the linguine pasta to the sauce stirring mixing all the ingredients well. Then add the Alfredo sauce stir for a minute while mixing all ingredients and add the fresh cilantro.

Remove the chicken from the oven and cut in slices to place on top of linguine.

Garnish with more fresh cilantro and queso fresco or cotija.

Enjoy

Letty