Linguine with Chicken and Caribbean Sauce
Take your taste buds on a tropical adventure with this vibrant Linguine with Chicken and Caribbean Sauce! This flavorful dish combines tender slices of seasoned chicken with al dente linguine, all enveloped in a creamy coconut milk sauce infused with bold Caribbean spices like allspice, paprika, and a hint of cayenne. Sweet bell peppers, juicy corn kernels, and aromatic thyme add layers of freshness, while a splash of lime juice ties everything together with a zesty kick. Perfect for a weeknight dinner or a special gathering, this recipe delivers a harmonious blend of heat, creaminess, and citrusy brightness. Garnished with fresh cilantro, it’s a feast for both the eyes and the palate that’s ready in just 45 minutes!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, diced
- 1 piece yellow bell pepper, diced
- 3 pieces scallions, chopped
- 1 tbsp fresh thyme leaves
- 0.5 tsp allspice
- 1 tsp paprika
- 0.25 tsp cayenne pepper
- 1 cup coconut milk
- 2 tbsp lime juice
- 0.5 cup cooked corn kernels
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Cook the linguine according to the package instructions until al dente. Drain, toss with 1 tablespoon of olive oil, and set aside.
While the pasta cooks, season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice thinly.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the diced red and yellow bell peppers, scallions, thyme, allspice, paprika, and cayenne pepper. Stir and cook for 3-4 minutes until the vegetables soften.
Stir in the coconut milk and lime juice. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld together.
Add the cooked corn kernels and sliced chicken to the sauce, stirring to coat everything evenly. Simmer for an additional 2 minutes.
Add the cooked linguine to the skillet and toss to combine with the sauce. Adjust seasonings with additional salt and black pepper if needed.
Garnish with fresh cilantro and serve immediately. Enjoy!
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 43.4 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2776 mg | 59% | |
*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.
