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1
Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts.
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2
Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.
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3
Melt the butter in a saucepan over medium heat.
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4
Add the cilantro and garlic, cook and stir 1 minute.
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5
Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer.
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6
Transfer the mixture to a blender and blend until smooth.
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7
Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.
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8
Preheat an oven to 425 degrees.
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9
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
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10
Once the water is boiling, stir in the linguine, and return to a boil.
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11
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
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12
Drain well and 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.
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13
Heat 1 tablespoon olive oil in a skillet over medium heat.
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14
Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes.
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15
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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16
Meanwhile, lie the zucchini on a baking sheet and coat with 1 tablespoon olive oil with a pastry brush.
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17
Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
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18
Return Cilantro Cream sauce to the stovetop and re-heat.
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19
Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the cilantro cream sauce over the chicken.
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20
Serve with the pasta on the side.
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21
If there is some extra sauce, toss it into the pasta -- it's delicious!
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22
I found I had pasta left over, so I just re-heated it for lunch the next day :).
