Lime Chicken Linguine W Cilantro Cream Sauce Roasted Zucch Recipes

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LIME CHICKEN LINGUINE W/CILANTRO CREAM SAUCE & ROASTED ZUCCH



Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch image

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

Provided by Leslie

Categories     Chicken Breast

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 21

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

Steps:

  • 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 :).

Nutrition Facts : Calories 1316.4, Fat 75.7, SaturatedFat 31.8, Cholesterol 213.8, Sodium 780, Carbohydrate 106, Fiber 8.1, Sugar 11.7, Protein 51

SPICY GARLIC LIME CHICKEN



Spicy Garlic Lime Chicken image

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Provided by C. PEREZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 25m

Yield 4

Number Of Ingredients 13

¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Steps:

  • In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  • Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g

CHICKEN LEMON LINGUINE



Chicken Lemon Linguine image

Grilled chicken on a bed of linguini with a buttery lemon sauce.

Provided by loafie

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 tablespoons olive oil, or more as needed
1 small onion, chopped
2 cloves garlic, minced, or more to taste
2 ½ cups milk
3 cubes chicken bouillon
2 teaspoons dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup cold water
2 tablespoons cornstarch
½ pound seasoned grilled chicken chunks
1 (16 ounce) package linguine pasta
¼ cup lemon juice
3 tablespoons chopped fresh parsley
1 teaspoon lemon zest
½ cup grated Parmesan cheese, or to taste

Steps:

  • Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
  • Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.9 g, Cholesterol 43.5 mg, Fat 14.2 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 5.9 g, Sodium 666.1 mg, Sugar 6.1 g

LIME CHICKEN WITH CILANTRO CREAM SAUCE AND ROASTED ZUCCHINI



Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini image

Chicken over roasted zucchini with a creamy cilantro sauce is a delicious dinner idea. The lime really brings everything together. A light pasta toss is the perfect accompaniment.

Provided by Sandy Schoon

Categories     Skillet Chicken Breasts

Time 2h15m

Yield 2

Number Of Ingredients 21

¼ cup lime juice
⅛ teaspoon garlic powder
⅛ teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 skinless, boneless chicken breast halves
1 (8 ounce) package linguine
2 tablespoons olive oil
¼ cup grated Parmesan cheese
8 cherry tomatoes, quartered
1 tablespoon olive oil
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
3 tablespoons butter
½ cup chopped fresh cilantro
3 cloves garlic, minced
¼ cup white wine
¼ cup chicken broth
2 tablespoons lime juice
½ cup heavy cream
1 bunch green onions, thinly sliced

Steps:

  • 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.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • 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 in a colander set in the sink. 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, arrange zucchini pieces on a baking sheet. Coat the zucchini 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.
  • 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.
  • Lay the zucchini pieces side by side on a serving platter and place the chicken breasts on the zucchini. Pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.

Nutrition Facts : Calories 1355.2 calories, Carbohydrate 111.5 g, Cholesterol 201.5 mg, Fat 81.9 g, Fiber 11.4 g, Protein 42.9 g, SaturatedFat 33.2 g, Sodium 1218.7 mg, Sugar 6.9 g

LIME CUMIN CHICKEN



Lime Cumin Chicken image

A nice pungent barbecue recipe. The lime marinade partially "cooks" the chicken before it is placed on the grill. I have enjoyed this many times.

Provided by Tebo3759

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 whole boneless chicken breasts (skin on)
1/3 cup vegetable oil
1/3 cup fresh lime juice
1 tablespoon cumin
1 teaspoon salt
lime slice (for garnish)
red bell pepper, cut into strips (for garnish)
cilantro (for garnish)

Steps:

  • Combine oil, lime juice, cumin& salt in a plastic bag.
  • Add 4 chicken breasts, seal and refrigerate overnight.
  • Place on greased barbecue and grill over medium high heat.
  • Grill about 10 minutes turning often.
  • Garnish with lime slices, red pepper& cilantro.

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