Prep 10 mins
Cook 25 mins
Cilantro, giner and lime - how could you go wrong with this? This recipe is an Asian-inspired twist on Pesto Genovese. Yum! This would go great with a nice Gewurztraminer...
- 2 cups cilantro, leaves & stems, packed
- 1 large jalapeno pepper, seeded and chopped
- 2 garlic cloves
- 1 tablespoon ginger, peeled and minced
- 1 1⁄2 teaspoons salt
- 1⁄2 cup olive oil
- 3 tablespoons lime juice
- 1 lb chicken breast, skinless boneless
- 3⁄4 lb linguine
- In a food processor, combine the cilantro, jalapeno pepper, garlic, ginger, salt oil, and lime juice. Process to a smooth puree.
- Transfer 1/4 cup of the puree to a shallow bowl, add hte chicken and toss.
- Broil the chicken about 4 inches from heat, turning once, until just done. About 8 minutes.
- Let the chicken rest for 5 minutes. Cut into 1/4 in slices across the grain.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
- Toss the pasta with the chicken and remaining cilantro puree. Serve.
I loved this dish! I will increase the cilantro just a tad next time. I loved using the broiler to cook the chicken. The seasoning tasted so good on the crispy edges of the chicken. I used pickled jalapenoes instead a fresh one. I wanted to used ground ginger but told myself that fresh ginger would be better; use fresh ginger! Overall this was great! Made for ZWT9 for the Gourmet Goddesses July 2013.
This is so delicious...hubby couldn't get enough of it...I loved the color...and the cilantro flavor...just the right amount of heat from the jalapeno...this was easy and quick to prepare...I cut the recipe in half and cooked it in my toaster oven...I think next time I will try the big oven and see if the chicken gets toasted brown...this would be a great recipe to prepare on St pappy's day...thanks for posting it...made for Spring PAC 2013 =)