Linguine with Spicy Thai Chicken

By á-6055

This was absolutely delicious. Much more milder than the recipe let on though, which was fine except for the fact that I paired it with a Gewurztraminer...next time I will serve it with a Pinot Grigio.

Ingredients

• 2 packed cups chopped fresh cilantro leaves & stems (1 large bunch)
• 1 large fresh jalapeno pepper, seeded & chopped
• 2 cloves garlic
• 1 tablespoon minced fresh ginger
• 1 3/4 teaspoons salt
• 1/2 cup olive oil
• 3 tablespoons lime juice, from about 2 limes
• 1 pound boneless, skinless chicken breasts
• 3/4 pound linguine

Preparation

Step 1

In a food processor or blender, combine the cilantro, jalapeno pepper, garlic, ginger, salt, oil & lime juice & process to a smooth puree.

Transfer 1/4 cup of the puree to a shallow bowl, add the chicken & toss.
Broil the chicken about 4 inches from the heat, turning once, until just done, about 8 minutes. Let the chicken rest 5 minutes. Cut it into 1/4" slices across the grain.

In a large pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain. Toss the pasta with the chicken and remaining cilanto puree and serve.