Starters, Snacks, Light Meals

Serves 2 to 4 

• 1/2 pound dried linguini
• 1 bottle (16 ounces) Frontera Roasted Red Pepper & Garlic Salsa
• 2 cups coarsely chopped watercress leaves Or 1 cup chopped fresh cilantro
• 1 cup defrosted peas
• 1 ½ cups shredded roasted or smoked chicken (optional)
• ¾ cup finely grated Mexican queso añejo, Parmesan or Romano

1. Cook linguine in salted water until al dente. Drain well and mix in salsa, 1 tablespoon olive oil, watercress or cilantro, peas and optional chicken.
2. Season with salt. Sprinkle with cheese and serve.