Spicy Thai Linguine with Grilled Chicken In A Cilantro-Lime Butter Sauce
Recipe contributed by Leigh B. of Colorado Springs, CO
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle's Spicy Thai Linguine
2 boneless, skinless chicken breasts
2 tbsp. cilantro butter
Kosher salt
Ground pepper
Cilantro Butter (12 servings):
1/4 lb. unsalted butter, softened
2 tbsp. cilantro, chopped
1/2 tbsp. garlic, minced
2 tbsp. shallot, minced
1/2 tsp. garlic powder
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
A dash of Worcestershire sauce
Sauce:
6 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
1 red bell pepper, thinly sliced
1/4 cup green onions, thinly sliced, sliced on the bias (approx. 4 green onions)
1/4 cup cilantro, finely chopped, plus 2 tbsp. for garnish
1/4 cup reserved pasta water
1/2 lime
Crushed red pepper flakes, to taste
Salt & pepper, to taste
Instructions:Â
- Whisk all cilantro butter ingredients in a bowl until thoroughly combined. Refrigerate until ready to use (you can wrap remaining butter in parchment paper and freeze it for later use).
- Preheat the grill to medium-high heat.
- If needed, flatten chicken breasts to even thickness. Season both sides with salt & pepper. Grill chicken breasts for 4-5 minutes per side or until thoroughly cooked. Set aside and top with cilantro butter.
- Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente, about 8-10 minutes. Drain, reserving 1/4 cup of pasta water.
- Over medium heat, melt butter in a large sauté pan. Add olive oil. Sauté red bell peppers and green onions until soft.
- Add pasta to pan with peppers and onions. Pour reserved pasta water over pasta and squeeze 1/2 of the lime. Add cilantro, red pepper flakes, and salt & pepper. Toss to mix. Serve with sliced chicken and garnish with remaining cilantro. Enjoy!