main dishes

Chicken and Cilantro Pesto Pasta

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

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Ingredients 6 Servings

  • 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 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

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes