Rasta Pasta In A Boat With A Cilantro Cream Sauce Food

RASTA PASTA IN A BOAT WITH A CILANTRO CREAM SAUCE

Rasta Pasta in a Boat With a Cilantro Cream Sauce image

This is an exotic dish with familiar ingredients that will transport you to the islands with your first bite. This family friendly dish is served in a "boat", topped with a cilantro cream sauce and sprinkled with tomatoes for a visually appealing island feast. Serve with fresh crusty bread and a bottle of wine for a special dinner for two. The Chicken can easily be left out to make this a great vegetarian main dish. The low fat options make this great for those on the South Beach Diet. This recipe was created for RSC #8.

Provided by NcMysteryShopper

Categories Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 (3 1/2 lb) spaghetti squash, halved lengthwise
3 tablespoons oil
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 teaspoons fresh grated gingerroot
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 red chili pepper, minced
salt, to taste
pepper, to taste
1 1/3 lbs boneless skinless chicken breasts (about 4 breasts)
1 medium onion, chopped
1 sweet red pepper, sliced into thin matchsticks
1 tomatoes, seeded and cut into small cubes
1/2 cup sour cream or 1/2 cup low-fat sour cream
1/4 cup milk or 1/4 cup low-fat milk
1/4 cup finely chopped cilantro
2 teaspoons fresh lime juice

Steps:

Cook the squash in a large pot of boiling salted water for 12-14 minutes.
Meanwhile, in a medium bowl combine the 2 tablespoons of oil with the lime and orange juices, ginger, garlic, cumin and chile. Season with salt and pepper, add chicken pieces and toss to coat. Set Aside.
In a small bowl make the Cilantro Cream Sauce; blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Set Aside.
Carefully transfer the squash halves to a large bowl and let cool. (You can start on the next step while it is cooling) Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels. Set Aside.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sauté the onion, garlic and red pepper for one to two minutes. Add the chicken with its marinade and cook, stirring, until chicken is cooked through (4-5 minutes).
Gently toss the chicken and vegetable mixture with the spaghetti squash and place in the empty squash shells for serving or place on plates. If you wish, you can place under broiler for a few minutes to darken the top.
Top with the Cilantro Cream Sauce and sprinkle with the tomatoes.

Nutrition Facts : Calories 490.4, Fat 21.2, SaturatedFat 6.4, Cholesterol 102.5, Sodium 194.1, Carbohydrate 38.6, Fiber 1.7, Sugar 4.7, Protein 40.2

SPAGHETTI WITH CILANTRO SAUCE

Spaghetti with Cilantro Sauce image

Provided by Food Network

Categories main-dish

Yield 2 servings

Number Of Ingredients 9

Ingredients

12 ounces linguine
1 cup packed cilantro leaves and slender stems
1 cup packed cilantro leaves and slender stems
2/3 chicken stock
3 tablespoons extra virgin olive oil
1/2 cup shallots or onions, minced
2 teaspoons garlic, minced
1 pound tomatoes, peeled, seeded, diced and drained
Kosher salt to taste

Steps:

In a large saucepan of salted boiling water add spaghetti and cook until al dente.
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.

CILANTRO CREAM SAUCE

Cilantro Cream Sauce image

Our local television station here in Houston has a segment on Sundays that airs local restaurants and it's recipes. I have been waiting and waiting for this one! This Cilantro Cream Sauce is served over Chicken Enchiladas and they are to die for in my opinion. This cream sauce is absolutely evil :) It's a very very rich sauce and should be avoided by all dieters! I made this and poured it over some chicken enchiladas which came out great but now I'm thinking of a pasta dish and substituting the alfredo sauce with this one. The possiblities are endless with this recipe. I hope you enjoy it as much as I do!

Provided by Jeanette G

Categories Sauces

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups heavy whipping cream (Divided)
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup cornstarch
1 cup shredded cilantro

Steps:

Place 3 cups of Heavy Whipping Cream in a saucepan over medium heat.
Stir occasionally to avoid scorching.
Add the following ingredients and bring it to a boil: Lawry's Seasoned Salt, Salt and Cayenne Pepper.
In a separate mixing bowl add 1/4 cup of cornstarch and the remaining 1 cup of heavy whipping cream and mix thoroughly with a wire whisk.
As soon as your mixture begins to boil add the cornstarch/heavy cream mixture and use your whisk to whip until blended well.
Remove your saucepan from heat.
Add 1 cup of shredded cilantro and stir until blended.
Pour over your favorite chicken or seafood enchilada dish or whatever you would like.

Nutrition Facts : Calories 853.2, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 383.8, Carbohydrate 14.2, Fiber 0.2, Sugar 0.3, Protein 5

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