Spicy Thai Linguine with Grilled Chicken In A Cilantro-Lime Butter Sauce

Recipe contributed by Leigh B. of Colorado Springs, CO

Serving Size: 4-6


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

6 tbsp. unsalted butter
1 tbsp. Bella Sol California 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


  1. Heat oven to 350° F. Cut the tips off the head of garlic and discard; set the remainder of the bulb on a piece of aluminum foil. Drizzle the top of the garlic with 1 tablespoon of olive oil, then wrap foil around until it's closed. Bake for 45 minutes. Unwrap, let cool, then squeeze cloves out, mash into a paste, and set aside.
  2. Fill a stock pot with water and coarse salt. Bring to a rolling boil on high heat; add fettuccine, stir, and lower heat to medium-high for a gentle boil. Cook for about 7 minutes or until al dente.
  3. While the pasta is cooking, slice open avocados and remove pits. Squeeze the fruit out and mash to desired texture. Set aside.
  4. In a small sauté pan, heat remaining olive oil; add roasted garlic paste and sauté for 1 minute. Remove from heat, add mixture to the avocados, and stir.
  5. Drain pasta and return to pot. Add avocado mixture and stir; season to taste with salt, pepper, and olive oil if desired.