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.

Makes 6 servings.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 433
Sodium: 632mg
Fat: 21g
Carbohydrates: 35g
Cholesterol: 50mg
Fiber: 3g
Protein: 26g

Chicken and Cilantro Pesto Pasta

Ingredients

3 cups fresh cilantro leaves
1 tablespoon grated Asiago cheese
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
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 or yellow bell pepper, cut into bite-size thin strips
8 ounces linguine pasta

Directions

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.

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