Southwestern Chicken & Jalapeño Peppers over Creamy Dos Amigos Jalapeño Fettuccine

Serving Size: 4-6


1 lb. Pappardelle’s Dos Amigos Jalapeno Fettuccine Blend
1/4 cup Extra Virgin Olive Oil
1-1/3 lb. boneless, skinless chicken thighs
2 tbsp. vegetable oil
10 oz. corn (fresh or frozen)
12 oz. roasted red bell peppers, cut into strips
Juice from 3 limes
6 cloves garlic, peeled
2 small bunches cilantro, finely chopped
3 jalapeño peppers
12 oz. sour cream (or Greek yogurt)
Salt & pepper, to taste



  1. Combine olive oil, juice from 2 limes, 3 cloves garlic, 1 bunch cilantro, and 1 jalapeño pepper into a food processor and blend well. Pour marinade and chicken thighs into a large Ziplock bag. Mix well. Let marinate for at least 2 hours.
  2. In a skillet, roast 2 jalapeño peppers over medium-low heat until peppers are tender and skin is blistered. Cut off tops. Set aside. 
  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. If using frozen corn, put into colander. Drain pasta over corn. (If using fresh corn, just drain pasta).
  4. Meanwhile, heat a frying pan over medium-high heat. Add vegetable oil and cook chicken thighs for 7-8 minutes per side, until fully cooked and crispy. Cut into bite-sized pieces.
  5. Combine sour cream, juice of 1 lime, 1 bunch cilantro, 3 cloves garlic, and 2 jalapeño peppers into a food processor and blend well until smooth. Transition sauce to a large pan and heat over medium heat until hot, about 8-10 minutes.
  6. Add sauce, chicken, peppers, and corn to pasta. Toss until mixed well. Garnish with cilantro. Serve and enjoy!