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Lime Cilantro Linguine with Chicken in a Citrus Cilantro Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Lime Cilantro Linguine
  • 3 tablespoons Bella Sol California Extra Virgin Olive Oil*
  • 2 cloves garlic, minced*
  • 1/2 cup frozen orange juice concentrate*
  • 1 cup water*
  • 1/2 cup lemon juice*
  • 2 tablespoons Dijon mustard*
  • 2 teaspoon tomato paste*
  • 1 tablespoon soy sauce*
  • 1 tablespoon fresh ginger root, finely minced*
  • 1 lb. boneless, skinless chicken breast
  • 1 bunch fresh cilantro, chopped*

*Or half the quantities of the "*" items and use Pappardelle's (11 oz.) Coconut Curry Sauce

    1. Combine orange juice concentrate, water, lemon juice, olive oil, mustard, tomato paste, garlic, soy sauce and ginger in a bowl. Mix thoroughly.
    2. Put chicken in a plastic zipper lock freezer bag. Add half of the orange juice mixture, refrigerate and marinate for 30–60 minutes.
    3. Grill or broil chicken on both sides until cooked through, but moist. Slice into bite-sized pieces and reserve.
    4. Heat remaining orange juice mixture in a small saucepan and simmer for 5 minutes. (-Or- *Use Pappardelle’s Coconut Curry Sauce in Step 6 in place of remaining orange juice mixture.)
    5. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a heated pasta bowl.
    6. Add cilantro to pasta and toss thoroughly. Add the heated sauce and toss again. Add the chicken and toss one final time. Serve immediately.

    From This Recipe

    $6.99 | 11 oz. container
    $8.00 | 1 lb. package