A delightful twist on a classic pasta dish, combining zesty lime-marinated chicken with a creamy cilantro sauce and roasted zucchini.
Combine the lime juice, garlic powder, cumin, salt, and pepper in a bowl. Add the chicken breasts and marinate in the refrigerator for 1-2 hours.
Marinating the chicken longer enhances the flavor.
Melt butter in a saucepan over medium heat. Add cilantro and garlic, cooking for 1 minute.
Stir constantly to prevent the garlic from burning.
Add white wine, chicken broth, and lime juice to the saucepan. Simmer for 5 minutes.
Let the sauce reduce slightly for a more concentrated flavor.
Blend the sauce mixture until smooth, then return to the saucepan. Stir in heavy cream and green onions. Heat until just boiling, then remove from heat.
Blend thoroughly for a creamy texture.
Preheat the oven to 425°F (220°C).
Ensure the oven is fully preheated for even cooking.
Cook the linguine in boiling salted water until al dente. Drain and toss with olive oil, Parmesan cheese, and cherry tomatoes.
Reserve some pasta water to adjust the sauce consistency if needed.
Heat olive oil in a skillet over medium heat. Cook the chicken until fully cooked, about 20 minutes.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Brush zucchini slices with olive oil and roast in the oven, turning every 5 minutes, until browned, about 15-20 minutes.
Cut zucchini evenly for uniform roasting.
Reheat the sauce gently on the stovetop.
Stir occasionally to prevent the sauce from sticking.
Arrange zucchini on a serving platter, place chicken on top, and drizzle with sauce. Serve with pasta on the side.
Garnish with extra cilantro for a fresh touch.
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