Drain pasta; set aside.
Meanwhile, in an extra-large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
Add shallots, garlic, and crushed red pepper; cook 30 seconds.
Sprinkle chicken breast strips with black pepper; add to skillet.
Cook and stir until chicken is no longer pink.
Using a slotted spoon, transfer chicken to a plate; cover with foil and keep warm.
Add cooked pasta; toss to coat.
Cook and stir 2 minutes.
Stir in 1/4 cup of the snipped cilantro and the cooked chicken.
Sprinkle with the remaining 1/4 cup snipped cilantro.
If desired, garnish with cilantro sprigs and/or lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
