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Cilantro-Lime Chicken Pasta

Cilantro-Lime Chicken Pasta
Servings:
4
Total Time:
30 minutes

Ingredients

4 limes, for zest/juice
1/2 cup fresh cilantro, finely chopped and divided
1 medium red bell pepper, finely chopped
8 oz linguine pasta
1 lb chicken fillets, thinly sliced
2 teaspoons roasted garlic-herb seasoning
2 tablespoons olive oil, divided
1 1/4 cups roasted garlic Alfredo sauce
6 oz fresh English peas
1/4 cup medium (or chipotle) salsa
1/4 cup grated Parmesan cheese

Steps

  1. Bring water to boil for pasta. Zest one lime (1 teaspoon); squeeze limes for juice (1/4 cup). Chop cilantro (leaves only) and bell pepper. Cook pasta following package instructions. Slice chicken into strips and sprinkle with seasoning, lime zest, and 1 tablespoon oil (wash hands).
  2. Drain pasta (reserving 1/4 cup pasta water). Preheat large sauté pan on medium-high 2–3 minutes; add remaining 1 tablespoon oil to pan, then add chicken. Cook 2–3 minutes, stirring occasionally, until browned on each side and 165°F. Remove chicken from pan.
  3. Add to same pan: reserved pasta water, lime juice, Alfredo, peas, bell pepper, and 1/4 cup cilantro; cook and stir 3–4 minutes or until hot and peas are tender. Return chicken to pan and add pasta; toss to coat.
  4. Divide chicken and pasta between 4 serving dishes; top with even amounts salsa, cheese, and remaining 1/4 cup cilantro. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 540kcal; FAT 20.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 105mg; SODIUM 1130mg; CARB 56g; FIBER 2.00g; SUGARS 7g; PROTEIN 35g; CALC 8%; VIT A 0%; VIT C 0%; IRON 20%

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