Chicken and Roasted Zucchini with Coriander Cream Sauce

    3 hours 15 minutes

    This is the perfect dinner party idea with the zesty taste of lime and a delicious cream sauce. You can serve it with rice instead of pasta if you prefer.

    55 people made this

    Serves: 2 

    • 1/4 cup (65ml) lime juice
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon ground cumin
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 2 skinless, boneless chicken breast halves
    • 250g linguine
    • 2 tablespoons olive oil
    • 1/4 cup grated Parmesan cheese
    • 8 cherry tomatoes, quartered
    • 1 tablespoon olive oil
    • 1 large zucchini, quartered lengthwise
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped fresh coriander
    • 3 cloves garlic, minced
    • 1/4 cup (65ml) white wine
    • 1/4 cup (65ml) chicken stock
    • 2 tablespoons lime juice
    • 1/2 cup (125ml) thickened cream
    • 1 bunch spring onions, thinly sliced

    Preparation:25min  ›  Cook:50min  ›  Extra time:2hours marinating  ›  Ready in:3hours15min 

    1. 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.
    2. Preheat an oven to 220 degrees C.
    3. 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 in a colander set in the sink.
    4. 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.
    5. Heat 1 tablespoon olive oil in a frypan over medium heat. Cook the chicken breasts, turning once, until no longer pink in the centre and the juices run clear, about 20 minutes.
    6. Meanwhile lie the zucchini on a baking tray. Coat the zucchini 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.
    7. Melt the butter in a saucepan over medium heat. Add the coriander and garlic, cook and stir 1 minute. Pour in the wine, chicken stock and 2 tablespoons lime juice then 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 spring onions; bring to a boil and remove from heat.
    8. Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the coriander cream sauce over the chicken. Serve with the pasta on the side.

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    Reviews in English (49)


    I love to find great new recipe and this would up there with the best! I made some modifications to make it less fat. I only used 1T of butter and cut the olive oil in half.I also used fat free half and half. I topped it the chicken with sliced avocados. My husband and I loved it!! We can have skipped the pasta portion! Thanks for a great new keeper!!  -  08 Feb 2009  (Review from Allrecipes USA and Canada)


    This is actually 3 recipes. The pasta & zucchini recipes were pretty blah. But, the chicken dish was delicious. Will definitely make again and serve with roasted veggies or rice. It is important to use fresh cilantro and to use a blender. I tried the food processor and it wasn't creamy so had to mess up the blender too!  -  19 Feb 2009  (Review from Allrecipes USA and Canada)


    The timing of this recipe was a bit off -I thought the pasta was cooked too much in advance, however the sauce on this chicken was to die for. Wonderful flavors! I lightly floured the chicken before cooking, and I served mine w/angel hair pasta instead of linquine but other than that I followed the recipe as it was written.  -  14 Feb 2009  (Review from Allrecipes USA and Canada)