Lime Cilantro Pasta with Chicken in a Citrus Cilantro Sauce

Pappardelle's PastaOur Highlands Ranch Farmer’s Market opened on May 4. Seems a little silly since our fresh vegetables from the farms in Brighton, delicious peaches from the Colorado Western Slope and our Rocky Ford melons don’t arrive until July.

For now, our market consists of a Tupperware stand, a vendor selling baskets from Africa, some specialty food stands; a bakery, a hot dog stand, someone selling breakfast  burritos out of their trunk; a Danish pastry vendor…..

So why go? The Pappardelle’s Pasta stand is why.

David Bowen and Bill Curtis founded Pappardelle’s in Denver in 1984. They create exquisite, fresh pasta in an array of very interesting flavors made from high quality fresh ingredients.

You’ll find flavors like: Goan Curry Angel Hair, Basil Tangerine Fettuccine, Dark Chocolate Linguine. It really is quite the lineup. They even offer cleverly crafted and delicious recipes on their website. I’ve found that most everything I’ve tried is wonderful. And if you don’t have time to prepare one of their recipes, the pastas are delicious in a simple brown butter or cheese sauce.

The pasta is sold at many Farmer’s Markets across Denver and across the United States. They also have a store front location on Colorado Boulevard.

This week I tried a new flavor: Lime Cilantro Pasta following their recipe on line.  It was delicious.  I actually thought the chicken breast was unnecessary and  it distracted from the wonderful flavors of the pasta and sauce.  Next time I’ll skip the chicken and the marinade process and follow the rest of the recipe.  I didn’t have any orange juice concentrate, so just omitted water and used 1/2 cup fresh orange juice.  AND, I don’t care what the flavor, any pasta in this house doesn’t get to the table without a generous grating of Parmigiano-Reggiano.

Lime Cilantro Pasta with Chicken in a Citrus Cilantro Sauce

1 lb. Pappardelle’s Lime Cilantro Pasta
3 tablespoons olive oil*
2 cloves garlic*, minced
½ cup frozen orange juice concentrate*
1 cup water*
½ cup lemon juice*
2 tablespoons Dijon mustard*
2 teaspoons tomato paste*
1 tablespoon soy sauce*
1 tablespoon fresh ginger root*, finely minced
1 lb. boneless, skinless chicken breast
1 bunch fresh cilantro*, chopped

1. Combine orange juice concentrate, water, lemon juice, olive oil, mustard, tomato paste, garlic, soy sauce and ginger in bowl. Mix thoroughly.

2. Put chicken in plastic zipper lock freezer bag. Add half of the orange juice mixture, refrigerate and marinate for 30–60 minutes.

3. Grill or broil chicken on both sides until cooked through, but moist. Slice into bite-sized pieces and reserve.

4. Heat remaining orange juice mixture in small saucepan and simmer for 5 minutes.


Use Pappardelle’s Mild Curry Sauce in place of remaining orange juice mixture Step 6.

5. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to heated pasta bowl.

6. Add cilantro to pasta and toss thoroughly. Add the heated sauce and toss again. Add the chicken and toss one final time. Serve immediately.

Serves 6

Copyright © 2009 by Pappardelle’s Pasta Co.

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  1. Marilyn says

    This sounds super yummy!! I will have to give this recipe a try soon. I would probably just serve the chicken on the side.

      • Marilyn says

        no, I live in LA, California.. but I used to live in BC, Canada and I could see mountains out my window there..

        I was just thinking that instead of using chicken breast, this recipe would probably work with chicken wings…

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