Ingredients
-
-
1/4
-
1/8
-
1/8
-
1/8
-
1/8
-
2
-
1
-
-
1
-
-
-
-
-
Directions
Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch, My husband made this for dinner last night, I don’t know where he got the recipe, but man….it was like eating in a 5 star restaurant! Don’t let all the steps and ingredients scare you off, this recipe is for the entire meal! The flavour reminded me of being in Costa Rica : Prep time is marinating time, Loved the sauce for the pasta and chicken. Had three baby zucchini and was wonderful with the meal. I only had FF half and half but would be much better with the cream.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Whisk Together 1/4 Cup Lime Juice, Garlic Powder, Cumin, Salt, and Pepper in a Large Bowl; Add the Chicken Breasts. Cover and Refrigerate 1 to 2 Hours, Turning the Chicken Occasionally. |
|
2
Done
|
Melt the Butter in a Saucepan Over Medium Heat. Add the Cilantro and Garlic, Cook and Stir 1 Minute. Pour in the Wine, Chicken Broth, and 2 Tablespoons Lime Juice, and Return to a Simmer. Transfer the Mixture to a Blender and Blend Until Smooth. Return the Mixture to the Sauce Pan and Stir in the Cream and Green Onions; Bring to a Boil and Remove from Heat. |
|
3
Done
|
Preheat an Oven to 425 Degrees. |
|
4
Done
|
Fill a Large Pot With Lightly Salted Water and Bring to a Rolling Boil Over High Heat. Once the Water Is Boiling, Stir in the Linguine, and Return to a Boil. Cook the Pasta Uncovered, Stirring Occasionally, Until the Pasta Has Cooked Through, but Is Still Firm to the Bite, About 11 Minutes. |
|
5
Done
|
Drain Well and Transfer Linguine to a Large Mixing Bowl; Add 2 Tablespoons Olive Oil, the Parmesan Cheese, and the Quartered Cherry Tomatoes; Toss Until the Pasta Is Evenly Coated in Oil. |
|
6
Done
|
Heat 1 Tablespoon Olive Oil in a Skillet Over Medium Heat. Cook the Chicken Breasts, Turning Once, Until No Longer Pink in the Center and the Juices Run Clear, About 20 Minutes. an Instant-Read Thermometer Inserted Into the Center Should Read at Least 165 Degrees F 74 Degrees C. |
|
7
Done
|
Meanwhile, Lie the Zucchini on a Baking Sheet and Coat With 1 Tablespoon Olive Oil With a Pastry Brush. Place Zucchini on Middle Rack in the Oven, and Bake, Turning Every 5 Minutes, Until Nicely Browned, 15 to 20 Minutes. |
|
8
Done
|
Return Cilantro Cream Sauce to the Stovetop and Re-Heat. |
|
9
Done
|
Lie the Zucchini Pieces Side by Side on a Serving Platter; Lie the Chicken Breasts on the Zucchini; Pour the Cilantro Cream Sauce Over the Chicken. Serve With the Pasta on the Side. |
|
10
Done
|
If There Is Some Extra Sauce, Toss It Into the Pasta -- It's Delicious! I Found I Had Pasta Left Over, So I Just Re-Heated It For Lunch the Next Day :. |
