Creamy Linguine with Cilantro Chicken
Creamy Linguine with Cilantro Chicken for two feels both comforting and a little brighter than a classic cream pasta. The linguine gives it that silky, twirlable pasta appeal, the chicken makes it substantial, the pepper and onion take care of the crunch and flavor while the fresh cilantro brings an herbal note that lifts the whole dish.
Ingredients
- 8 ounces chicken breast without skin
- 1 tablespoon olive oil
- 1 bundle cilantro finely chopped
- 1/4 onion
- 1 red bell pepper
- 1 garlic (NOTE 1) minced
- 1/2 cup whipping cream (NOTE 2)
- 1/2 jalapeno pepper optional
- 3 ounces linguine pasta
- 4 ounces Gouda cheese (NOTE 3)
- salt and pepper
- nutmeg optional
Instructions
- Cut the chicken in strips and wash the cilantro and chop it. Transfer the chicken to a bowl and add chopped cilantro, together with 1 tablespoon of olive oil, salt and pepper. Mix and refrigerate for a couple of hours or even overnight.
- Chop the onion and the bell pepper in similar shape, mince the garlic and half the jalapeno pepper.
- Heat 1 tablespoon of oil in a skillet and add the onion, bell pepper, garlic and half the jalapeno pepper; saute until just tender. Transfer vegetables to a bowl and keep warm.
- Add chicken to skillet and saute over high heat until cooked through. Add chicken to bowl of vegetables and keep warm.
- Cook pasta according to directions on the packaging until al dente and drain.
- Add cream to the skillet and deglaze the fond by stirring and scraping the bottom of the pan. Simmer for a few minutes. Add the grated cheese and allow the cheese to melt.
- Add chicken/vegetables mixture to skillet. Discard Jalapeno pepper half and add pasta to skillet. Toss to coat pasta with sauce.
- Add salt and pepper to taste and nutmeg if you prefer.
- Serve and enjoy!
Notes
- Use garlic paste instead of fresh garlic.
- Use whipping cream or a combination of half & half and whipping cream. Half & half can curdle, so do not boil.
- Use mild Gouda cheese, mild cheddar cheese, Havarti cheese, Fontina cheese or Monterey Jack cheese
Nutrition
Calories: 777kcalCarbohydrates: 40gProtein: 46gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 3gSodium: 618mgFiber: 3gSugar: 7g