Lime Chicken With Cilantro Cream Sauce And Roasted Zucchini
From sandysunshine 15 years agoIngredients
- 2 boneless skinless chicken breasts shopping list
- 1 large zucchini halved then quartered shopping list
- 3 garlic cloves minced shopping list
- 1/2 c. cilantro chopped shopping list
- 1 small bunch of green onions thinly sliced shopping list
- 3 tbsp butter shopping list
- 1/2 lb linguine shopping list
- 1/4 c. white wine shopping list
- 1/4 c. + 2 tbsp lime juice shopping list
- 1/4 c. chicken or vegetable broth shopping list
- 1/2 c. heavy cream shopping list
- 1/4 c. parmesan shopping list
- A handful of cherry tomatoes quartered shopping list
- olive oil shopping list
- salt and pepper (about 1/8 tsp each) shopping list
- 1/8 tsp garlic powder shopping list
- 1/8 tsp cumin shopping list
How to make it
- Marinade the chicken with 1/4 c. lime juice, garlic powder, cumin, salt, and pepper for 1-2 hours, turning the chicken several times.
- Preheat oven to 425°.
- Cook pasta according to directions.
- Sauté chicken with 1 tbsp olive oil over medium heat, turning occasionally, until chicken is done and lightly browned-about 20 minutes.
- Place zucchini on a cookie sheet and use a pastry brush to coast zucchini with 1 tbsp olive oil.
- Place zucchini on middle rack in the oven.
- Turn zucchini every 5 minutes until done about 15-20 minutes (should be nicely browned).
- In a medium sauce pan melt the butter over medium heat.
- Add cilantro and garlic and simmer 1 minute.
- Stir in wine, broth, and remaining lime juice.
- Process mixture in a blender until smooth.
- Return mixture to saucepan, and stir in cream and green onions.
- Heat until mixture boils, remove from heat.
- Once pasta is done and drained, add tomatoes, cheese, and about 2 tbsp olive oil and toss to coat.
- To plate:
- Place 4 pieces of zucchini in a row.
- Place chicken on top of zucchini and top with cilantro cream sauce.
- Pasta on the side.
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