Chicken in Creamy Cilantro Sauce
Roasted Zucchini
Ingredients
- 1 (9-oz) pkg refrigerated fettuccine
- 2 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 1 Tbsp lime juice
- ¾ cup heavy cream
- ½ cup chicken broth
- ½ cup shredded Monterey Jack cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, lightly season chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat until browned; remove from skillet.
- Add garlic; cook 30 seconds. Add lime juice, scraping up browned bits from bottom of pan with a wooden spoon.
- Stir in cream and broth. Return chicken to skillet, and cook 5 minutes or until chicken is done and sauce is thickened. Remove chicken from skillet; keep warm.
- Gradually stir in cheese and cilantro to sauce mixture. Toss with pasta; divide among 2 plates; top with chicken.
Side Dish Ingredients
- 1 zucchini, cut into ½-inch-thick slices
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Toss zucchini with oil on a rimmed baking sheet; spread in a single layer. Lightly season with salt and pepper. Bake 15 minutes or until tender.
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