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East meets West in this pasta dish. The pesto is made with cilantro instead of basil and the chicken is prepared satay-style with peanut butter and red chili sauce.
3 cups fresh cilantro leaves
1 tablespoon grated Asiago cheese
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/3 cup (plus 1 tablespoon) olive oil, divided
3 tablespoons all-natural smooth peanut butter
2 tablespoons Thai Kitchen® Sweet Red Chili Sauce
2 tablespoons soy sauce
1 pound boneless skinless chicken breasts, cut into bite-size thin strips
1 medium red bell pepper, cut into bite-size thin strips
8 ounces linguine pasta
Place cilantro, Asiago cheese, garlic powder, sea salt and pepper in food processor or blender; cover. Process just until smooth. With machine running, gradually add 1/3 cup of the oil. Process until well blended and smooth. Set aside. Mix peanut butter, chili sauce and soy sauce in small bowl until well blended. Set aside.
Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add bell pepper; cook and stir 2 minutes longer or until chicken is cooked through and bell pepper is tender-crisp. Add peanut butter mixture; cook and stir 1 minute.
Meanwhile, cook pasta as directed on package. Drain well. Place in large serving bowl. Add cilantro pesto; toss to coat well. Spoon chicken over pasta. Toss gently before serving.
(Amount per serving)