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. 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. 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).
  2. Preheat the grill to medium-high heat.
  3. 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.
  4. 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.
  5. Over medium heat, melt butter in a large sauté pan. Add olive oil. Sauté red bell peppers and green onions until soft.
  6. 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!