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Creamy One-Pot Linguine with Chicken, Corn and Green Chiles

  • Prep 15 min
  • Total 40 min
  • Servings 4

This one-pot recipe shaves time off prep and cleanup, leaving you with more time to savor its flavorful blend of chicken, green chiles and corn. MORE + LESS -

Cindy Rahe Cindy Rahe
January 23, 2014

Ingredients

2 1/2
cups water
1/4
cup chopped onion
1
clove garlic
1
cup frozen whole kernel corn
1
can (4.5 oz) Old El Paso™ chopped green chiles
8
oz uncooked linguine
2
cups shredded deli rotisserie chicken
1/3
cup grated Parmesan cheese
1/4
cup whipping cream
Sliced green onions, if desired

Steps

Hide Images
  • 1
    In deep 12-inch skillet with lid, combine water, onion, garlic, corn, green chiles and linguine. Heat to boiling over high heat, stirring to make sure linguine does not stick together. Reduce heat to simmer; cover and cook 20 minutes, stirring occasionally.
  • 2
    Once most of liquid has evaporated or been absorbed, stir in chicken, cheese and cream. Cook 5 minutes longer or until mixture is creamy and chicken is thoroughly heated.
  • 3
    Serve with a sprinkle of green onions.

Expert Tips

  • Stirring the pasta in the first steps is crucial to keep the pasta from clumping together. Use tongs to make this job easier.
  • This recipe can be easily doubled, just use double the amount of the ingredients and about 4 1/2 cups of water.
  • Store-bought rotisserie chicken makes for a quick and easy dish. Feel free to make this meat-free by leaving it out. Or, even add ham or bacon for a smoky twist.

Nutrition Information

No nutrition information available for this recipe

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