Ingredients for Spicy Thai Chicken Linguine
- 1 cup packed cilantro leaves
- 1 jalapeño pepper, seeded and roughly chopped
- Garlic Cloves
- Ginger
- 1 teaspoon salt
- Olive Oil
- Lime Juice
- Chicken Breast
- 1 pound linguine
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How to Make Spicy Thai Chicken Linguine
- Combine 1 cup packed cilantro leaves, 1 jalapeño pepper, seeded and roughly chopped, 2 cloves garlic, 1 tablespoon grated ginger, 1 teaspoon salt, 1/4 cup olive oil, and 2 tablespoons lime juice in a food processor.
- Process until completely smooth, scraping down the sides as needed.
- Transfer 1/4 cup of the cilantro-jalapeño puree to a shallow dish. Add 1 lb boneless, skinless chicken breasts and toss to coat.
- Preheat broiler. Broil chicken 4 inches from heat for 4-5 minutes per side, or until cooked through. Internal temperature should reach 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
- Slice the chicken into 1/4-inch thick pieces across the grain.
- Cook 1 pound linguine according to package directions in a large pot of boiling salted water.
- Drain the linguine, reserving about 1/4 cup of pasta water.
- Add the cooked linguine to a large bowl. Add the sliced chicken and the remaining cilantro-jalapeño puree. Toss to combine.
- Add a splash of pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
11g
Fat
35g
Carbs
22g
