Lime Chicken Linguine W Cilantro Cream Sauce Roasted Zucch

Toss it into the pasta -- it's delicious ! I found i had pasta left over

Whisk together 1 / 4 cup lime juice , garlic powder , cumin , salt , and pepper in a large bowl.

Add the chicken breasts.

Cover and refrigerate 1 to 2 hours , turning the chicken occasionally.

Melt the butter in a saucepan over medium heat.

Add the cilantro and garlic , cook and stir 1 minute.

Pour in the wine , chicken broth , and 2 tablespoons lime juice , and return to a simmer.

Transfer the mixture to a blender and blend until smooth.

Return the mixture to the sauce pan and stir in the cream and green onions.

Bring to a boil and remove from heat.

Preheat an oven to 425 degrees.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Once the water is boiling , stir in the linguine , and return to a boil.

Cook the pasta uncovered , stirring occasionally , until the pasta has cooked through , but is still firm to the bite , about 11 minutes.

Drain well and transfer linguine to a large mixing bowl.

Add 2 tablespoons olive oil , the parmes.

so i just re-heated it for lunch the next day :)"]"