Linguine with Chicken and Caribbean Sauce

Take your taste buds on a tropical adventure with this vibrant Linguine with Chicken and Caribbean Sauce! This flavorful dish combines tender slices of seasoned chicken with al dente linguine, all enveloped in a creamy coconut milk sauce infused with bold Caribbean spices like allspice, paprika, and a hint of cayenne. Sweet bell peppers, juicy corn kernels, and aromatic thyme add layers of freshness, while a splash of lime juice ties everything together with a zesty kick. Perfect for a weeknight dinner or a special gathering, this recipe delivers a harmonious blend of heat, creaminess, and citrusy brightness. Garnished with fresh cilantro, it’s a feast for both the eyes and the palate that’s ready in just 45 minutes!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz linguine pasta
• 2 pieces boneless, skinless chicken breasts
• 3 tbsp olive oil
• 3 pieces garlic cloves, minced
• 1 piece red bell pepper, diced
• 1 piece yellow bell pepper, diced
• 3 pieces scallions, chopped
• 1 tbsp fresh thyme leaves
• 0.5 tsp allspice
• 1 tsp paprika
• 0.25 tsp cayenne pepper
• 1 cup coconut milk
• 2 tbsp lime juice
• 0.5 cup cooked corn kernels
• 2 tbsp fresh cilantro, chopped
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Cook the linguine according to the package instructions until al dente. Drain, toss with 1 tablespoon of olive oil, and set aside.

Step 2

While the pasta cooks, season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice thinly.

Step 4

In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the diced red and yellow bell peppers, scallions, thyme, allspice, paprika, and cayenne pepper. Stir and cook for 3-4 minutes until the vegetables soften.

Step 5

Stir in the coconut milk and lime juice. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld together.

Step 6

Add the cooked corn kernels and sliced chicken to the sauce, stirring to coat everything evenly. Simmer for an additional 2 minutes.

Step 7

Add the cooked linguine to the skillet and toss to combine with the sauce. Adjust seasonings with additional salt and black pepper if needed.

Step 8

Garnish with fresh cilantro and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1479.0g)

Amount per serving	% Daily Value*
Calories	2274.6

Total Fat 66.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 475.9mg	0%
Sodium 3959.0mg	0%
Total Carbohydrate 257.8g	0%
Dietary Fiber 18.2g	0%
Total Sugars 43.4g
Protein 152.5g	0%

Vitamin D 3.5IU	0%
Calcium 257.0mg	0%
Iron 19.0mg	0%
Potassium 2775.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 27.3%

Carbs: 46.1%