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
Directions
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
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By dcfoodie428
Charlotte, NC
on April 21, 2012
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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!
By kittydelgato_11...
Provo, UT
on December 05, 2008
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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.
By sbikhazi_9810532
Albuquerque, NM
on September 24, 2008
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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.
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