Chicken and Cilantro Pasta

Chicken and Cilantro Pasta

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
  1. 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.



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