theworldfrommykitchen

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”

Ingredients

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

Directions

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!

http://www.food.com/recipe/lime-chicken-linguine-w-cilantro-cream-sauce-roasted-zucch-356694

Link to My Post on Costa Rica:  https://theworldfrommykitchen.wordpress.com/2015/02/07/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.”

Ingredients

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

Directions

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.

http://www.food.com/recipe/hearts-of-palm-parmesan-salad-81260

Link to My Post on Costa Rica:  https://theworldfrommykitchen.wordpress.com/2015/02/07/costa-rica/

Cuisine:  Costa Rican

Main Ingredient:  Salad

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

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