Chicken and Cilantro Pasta
Serves 4 people
- 2 tablespoons Kinloch Plantation Pecan Oil
- 1 large garlic clove, minced
- 1 cup heavy cream
- 1 large roasted red bell pepper, skinned, seeded, and cut into thin strips
- 2 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 4 boneless, skinless chicken breasts, about 6 ounces each, grilled and cut into strips
- 3/4 pound linguine, cooked and drained
- 1/2 cup freshly grated Parmesan cheese
- Heat the pecan oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds. Add the cream and bring to a boil. Add the bell pepper, lime juice, cilantro, salt, black pepper, cayenne and chicken. Cook for about two minutes. Transfer the mixture to a large bowl. Add the pasta and toss to coat evenly. Serve with the Parmesan cheese.