Recipes
Cilantro-Lime Chicken Pasta
4 servings
30 minutes total
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Ingredients
- 4 limes, for zest/juice
- ½ cup fresh cilantro, finely chopped and divided
- 1 medium red bell pepper, finely chopped
- 8 oz linguine pasta
- 1 lb chicken fillets, thinly sliced
- 2 teaspoons roasted garlic-herb seasoning
- 2 tablespoons olive oil, divided
- 1 ¼ cups roasted garlic Alfredo sauce
- 6 oz fresh English peas
- ¼ cup medium (or chipotle) salsa
- ¼ cup grated Parmesan cheese
Steps
- Bring water to boil for pasta. Zest one lime (1 teaspoon); squeeze limes for juice (¼ cup). Chop cilantro (leaves only) and bell pepper. Cook pasta following package instructions. Slice chicken into strips and sprinkle with seasoning, lime zest, and 1 tablespoon oil (wash hands).
- Drain pasta (reserving ¼ cup pasta water). Preheat large sauté pan on medium-high 2–3 minutes; add remaining 1 tablespoon oil to pan, then add chicken. Cook 2–3 minutes, stirring occasionally, until browned on each side and 165°F. Remove chicken from pan.
- Add to same pan: reserved pasta water, lime juice, Alfredo, peas, bell pepper, and ¼ cup cilantro; cook and stir 3–4 minutes or until hot and peas are tender. Return chicken to pan and add pasta; toss to coat.
- Divide chicken and pasta between 4 serving dishes; top with even amounts salsa, cheese, and remaining ¼ cup cilantro. Serve.
Amount per ¼ recipe serving: Calories 540, Total Fat 20g, Sat Fat 6g, Trans Fat 0g, Chol 105mg, Sodium 1130mg, Total Carb 56g, Fiber 2g, Sugars 7g, Protein 35g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%