| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 cup fresh cilantro leaves (do not include stems)
- 2 1/2 tablespoons extra virgin olive oil
- 2 tablespoons sliced, toasted almonds
- 3 tablespoons chopped, fresh garlic
- 1 1/2 teaspoon lime juice
- 1/2 cup shredded asiago, plus 1/2 cup shredded
- 1 1/2 teaspoon salt
- 1/4 cup chicken broth
- 8 cups linguini pasta, cooked al dente
- 2 cups cooked, cubed chicken
- 4 cups pesto sauce
- 1 cup sun-dried tomato, sliced julienned
Instructions
- Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1986 |
| Total Fat | 111 g |
| Saturated Fat | 17 g |
| Carbohydrates | 190 g |
| Dietary Fiber | 14 g |
| Sugar | 11 g |
| Protein | 58 g |
| Cholesterol | 74 mg |
| Sodium | 2861 mg |
Reviews
Like this recipe a lot! Would maybe cut down on the garlic a little bit next time and up the lime a little. Will definitely be making this again, and it’s relatively quick and easy!
I heart Guru’s and totally agree that the Cilantro Lime Pesto is one of my favorites… but I would really like to find out what the recipe is for the SWEET POTATO FRIES is along with the BBQ dip. If any one knows please post ASAP.
I have made this recipe at least 5 times now. I absolutely love it! I do vary from the recipe in that I make my own pesto sauce from scratch. I make an alfredo sauce using cream cheese and asiago cheese and then I add in pesto. Ahhh, it is SO good. I have served this to a lot of family and friends and everyone has loved it.