Lime Chicken Linguine W Cilantro Cream Sauce Roasted Zucch
Indulge in the vibrant flavors of this Lime Chicken Linguine with Cilantro Cream Sauce and Roasted Zucchini, a culinary masterpiece that brings zest and comfort to your table. Tender chicken breasts are marinated in fresh lime juice, lime zest, and garlic, then perfectly seared to lock in their tangy essence. Paired with al dente linguine coated in a rich, velvety cilantro cream sauce infused with parmesan, this dish strikes a perfect balance between indulgence and freshness. The addition of oven-roasted zucchini, seasoned with paprika for a hint of smokiness, provides a caramelized depth and a healthy complement to the pasta. Ideal for weeknight dinners or an elegant gathering, this recipe combines simple ingredients with bold techniques, creating a restaurant-quality experience in your own kitchen.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 12 ounces linguine pasta
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 0.5 cup cilantro, chopped
- 0.5 cup parmesan cheese, grated
- 2 pieces zucchini, sliced into 1/4-inch rounds
- 0.5 teaspoon paprika
Instructions
Marinate the chicken: In a bowl, combine the chicken breasts, lime juice, lime zest, 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and let marinate for 15-20 minutes in the refrigerator.
Preheat the oven to 400°F (200°C).
Prepare the zucchini: Arrange the sliced zucchini on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Toss to coat evenly. Roast in the oven for 20-25 minutes, flipping halfway through, until tender and lightly golden.
Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
Cook the chicken: Heat a skillet over medium heat. Add 1 tablespoon olive oil and sear the chicken breasts for 4-5 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
Make the cilantro cream sauce: In the same skillet, melt the butter over medium heat. Add the remaining 2 minced garlic cloves and sauté for 1 minute until fragrant. Stir in the heavy cream and let it simmer for 2-3 minutes. Add the chopped cilantro and parmesan cheese, stirring until the cheese melts and the sauce is smooth. Season with a pinch of salt and pepper to taste.
Combine the pasta and sauce: Add the drained linguine to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Assemble the dish: Divide the pasta among serving plates. Top each portion with sliced chicken and roasted zucchini. Garnish with additional chopped cilantro, lime zest, or grated parmesan if desired.
Serve immediately and enjoy your Lime Chicken Linguine with Cilantro Cream Sauce and Roasted Zucchini!
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 6420 mg | 279% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 16.9 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
