Name: Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 2 serving(s)
Ingredients: 1/4 cup lime juice; 1/8 teaspoon garlic powder; 1/8 teaspoon ground cumin; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 2 boneless skinless chicken breast halves; 1 tablespoon olive oil; 1 (8 ounce) package linguine; 2 tablespoons olive oil; 1/4 cup grated parmesan cheese; 8 cherry tomatoes, quartered; 1 large zucchini, quartered lengthwise; 1 tablespoon olive oil; 3 tablespoons butter; 1/2 cup chopped fresh cilantro; 3 garlic cloves, minced; 1/4 cup white wine; 1/4 cup chicken broth; 2 tablespoons lime juice; 1/2 cup heavy cream; 1 bunch green onion, thinly sliced

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Recipe by Leslie

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

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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

Ready In:: 1hr 35mins
Serves:
Units:

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ingredients

For the Chicken
¹⁄₄ cup lime juice
¹⁄₈ teaspoon garlic powder
¹⁄₈ teaspoon ground cumin
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon ground black pepper
2 boneless skinless chicken breast halves
1 tablespoon olive oil
For the Pasta
1 (8 ounce) package linguine
2 tablespoons olive oil
¹⁄₄ cup grated parmesan cheese
8 cherry tomatoes, quartered
For the Zucchini
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
For the Cilantro Lime Cream Sauce
3 tablespoons butter
¹⁄₂ cup chopped fresh cilantro
3 garlic cloves, minced
¹⁄₄ cup white wine
¹⁄₄ cup chicken broth
2 tablespoons lime juice
¹⁄₂ cup heavy cream
1 bunch green onion, thinly sliced

directions

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.
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.
Preheat an oven to 425 degrees.
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.
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.
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).
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.
Return Cilantro Cream sauce to the stovetop and re-heat.
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.
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 :).

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RECIPE MADE WITH LOVE BY

@Leslie

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@Leslie

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"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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review by adopt a greyhound

8/12/2012

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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photo by lazyme

8/12/2012

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review by lazyme

8/12/2012

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.

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review by Karen Elizabeth

8/10/2012

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

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photo by Karen Elizabeth

8/10/2012

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