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"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Dr. Jenny photo by Dr. Jenny
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
1hr 35mins
Ingredients:
21
Serves:
2
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ingredients

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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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Reviews

  1. 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.
     
  2. 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.
     
  3. 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
     
  4. We made this recipe for dinner last night and it did not disappoint. Very flavorful and actually really easy, despite what looks like a long ingredient list. We had no leftovers and followed the directions as posted. Thanks for a nice dinner. Made for ZWT7
     
  5. Oh, man, ~Leslie~, this is a wonderful dish! I felt like I had died and gone to Zaar heaven! I just can't say enough about this dish. I think for me it was the lime in the marinade and then used again in the sauce. Outstanding! Thnx for sharing this out-of-this-world recipe! (Even though it originated with the TheCharcoalGourmet!) Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
     
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