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    You are in: Home / Recipes / Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch Recipe
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    Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch

    Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch. Photo by lazyme

    1/5 Photos of Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr

    35 mins

    ~Leslie~'s Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Chicken

    For the Pasta

    For the Zucchini

    For the Cilantro Lime Cream Sauce

    Directions:

    1. 1
      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. 2
      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. 3
      Preheat an oven to 425 degrees.
    4. 4
      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. 5
      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. 6
      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. 7
      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. 8
      Return Cilantro Cream sauce to the stovetop and re-heat.
    9. 9
      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. 10
      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 :).

    Ratings & Reviews:

    • on August 12, 2012

      55

      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.

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    • on August 12, 2012

      55

      Great recipe. I used the first zucchini out of my garden this year. It was buried underneath the leaves and was large by the time that I caught it - so perfect for this recipe. I made one serving but used 1/2 zucchini. Did everything by the book except that I simmered the sauce a little longer to get it to thicken more. Thanks Leslie for a great recipe. Made for ZWT8 - Mexico/Tex Mex.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2012

      55

      Yum, this was really fabulous, a treat! It looks like a lot of work, but not when you get going, quite straightforward. I love all the lime, and DH loves the coriander, a winner on every front!! Thanks Leslie, really good, made for ZWT 8

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch

    Serving Size: 1 (756 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1316.3
     
    Calories from Fat 681
    51%
    Total Fat 75.7 g
    116%
    Saturated Fat 31.7 g
    158%
    Cholesterol 213.8 mg
    71%
    Sodium 780.0 mg
    32%
    Total Carbohydrate 106.0 g
    35%
    Dietary Fiber 8.0 g
    32%
    Sugars 11.6 g
    46%
    Protein 51.0 g
    102%

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