• 95minutes
  • 1316calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup lime juice

  2. 1/8 teaspoon garlic powder

  3. 1/8 teaspoon ground cumin

  4. 1/8 teaspoon salt

  5. 1/8 teaspoon ground black pepper

  6. 2 boneless skinless chicken breast halves

  7. 1 (8 ounce) package linguine

  8. 2 tablespoons olive oil

  9. 1/4 cup grated parmesan cheese

  10. 8 cherry tomatoes , quartered

  11. 1 large zucchini , quartered lengthwise

  12. 1 tablespoon olive oil

  13. 3 tablespoons butter

  14. 1/2 cup chopped fresh cilantro

  15. 3 garlic cloves , minced

  16. 1/4 cup white wine

  17. 1/4 cup chicken broth

  18. 2 tablespoons lime juice

  19. 1/2 cup heavy cream

  20. 1 bunch green onion , thinly sliced

Instructions Jump to Ingredients ↑

  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. 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. Preheat an oven to 425 degrees.

  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. 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. 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. 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. Return Cilantro Cream sauce to the stovetop and re-heat.

  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. 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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