Spicy Thai Chicken Linguine

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...

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a food processor, combine the cilantro, jalapeno pepper, garlic, ginger, salt oil, and lime juice. Process to a smooth puree.
2. Transfer 1/4 cup of the puree to a shallow bowl, add hte chicken and toss.
3. Broil the chicken about 4 inches from heat, turning once, until just done. About 8 minutes.
4. Let the chicken rest for 5 minutes. Cut into 1/4 in slices across the grain.
5. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
6. Toss the pasta with the chicken and remaining cilantro puree. Serve.