My Global Food Challenge

Costa Rica (2)

Lime Chicken Linguine with Cilantro Cream Sauce and Roasted Zucchini (Costa Rica)

“My husband made this for dinner last night, I don’t know where he got the recipe, but man….it was like eating in a 5 star restaurant! Don’t let all the steps and ingredients scare you off, this recipe is for the entire meal! The flavor reminded me of being in Costa Rica 🙂 Prep time is marinating time”


For the Chicken
1/4 cup lime juice
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 boneless skinless chicken breast halves
1 tablespoon olive oil

For the Pasta
1 (8 ounce) packages linguine
2 tablespoons olive oil
1/4 cup grated parmesan cheese
8 cherry tomatoes, quartered

For the Zucchini
1 large zucchini, quartered lengthwise
1 tablespoon olive oil

For the Cilantro Lime Cream Sauce
3 tablespoons butter
1/2 cup chopped fresh cilantro
3 garlic cloves, minced
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons lime juice
1/2 cup heavy cream
1 bunch green onion, thinly sliced


Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.

Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.

Preheat an oven to 425 degrees.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.

Drain well and transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Meanwhile, lie the zucchini on a baking sheet and coat with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.

Return Cilantro Cream sauce to the stovetop and re-heat.

Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.

If there is some extra sauce, toss it into the pasta — it’s delicious!

Link to My Post on Costa Rica:

Cuisine:  Costa Rican

Main Ingredient:  Chicken

Hearts of Palm Parmesan Salad (Costa Rica)

“This is a Costa Rican salad that I enjoy very much. Use fresh shaved Parmesan not prepared grated.”


1 (14 ounce) cans hearts of palm, drained & rinsed
2 medium tomatoes, seeded & chopped
3 garlic cloves, finely chopped
2 green onions, chopped ( use white & green parts)
2 tablespoons extra virgin olive oil
salt and pepper ( Use fresh cracked pepper)
2 ounces parmesan cheese, freshly shaved
2 tablespoons fresh basil, chopped


Cut the hearts of palm into 1/2″ wide pieces.  Combine all but the parmesan ingredients in a large bowl.

Toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend.  Serve with shavings of parmesan on top of the salad.

Link to My Post on Costa Rica:

Cuisine:  Costa Rican

Main Ingredient:  Salad

File:Costa Rica in North America (-mini map -rivers).svg

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