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.
20m
PREP TIME
30m
COOK TIME
433
CALORIES
12
INGREDIENTS
Servings: 6
Ingredients
- 3 cups fresh cilantro leaves
- 1 tablespoon grated Asiago cheese
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 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
![substitution]( "substitution")
Substitutions available
/ medium yellow bell pepper, cut into bite-size thin strips
- 8 ounces linguine pasta
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
