Linguine Roasted Recipe

Preheat and roast poblanos

Preheat oven to 425°F (220°C). Toss the quartered poblano peppers with 1 tbs olive oil and a pinch of salt. Spread on a rimmed baking sheet, skin side up, and roast 18–22 minutes, until blistered and charred in spots. Remove, cover with foil or a bowl for 10 minutes, then peel skins if desired and slice into 1/2-inch strips.

Cook linguine

Bring a large pot of salted water to a boil. Add linguine and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Roast corn and onions

While pasta cooks, toss corn kernels and sliced red onion with remaining 1 tbs olive oil, smoked paprika, 1 tsp salt and 1 tsp black pepper on the same sheet (or a second sheet). Roast in the oven with poblanos for 12–15 minutes until corn is lightly charred and onions are tender. If you used the same sheet earlier for poblanos, add them back on for the last 5 minutes just to warm through.

Combine pasta and vegetables

Return drained hot linguine to the pot or a wide sauté pan over medium heat. Add roasted poblanos, roasted corn and onions, minced garlic, and 3/4 cup grated Parmesan. Toss, adding reserved pasta water 2–4 tablespoons at a time as needed to create a loose sauce that coats the linguine. Adjust seasoning with additional salt and pepper to taste and drizzle 1 tsp extra-virgin olive oil. Keep warm while you finish chicken and tortillas.

Marinate chicken

Pound chicken breasts to even thickness if needed. In a bowl, whisk together 1 tbs olive oil, 1 tbs lime juice, cumin, chili powder, 1/2 tsp salt and 1/4 tsp pepper. Add chicken and toss to coat. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Grill or pan-sear

Heat a grill or skillet over medium-high heat. Grill or sear chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.

Cut and crisp tortillas

Stack tortillas and cut into thin strips or triangles. Heat oil in a skillet to 350°F (or warm on medium for 1–2 minutes). Fry tortilla pieces in batches, turning, until crisp and golden, about 1–2 minutes per batch. Drain on paper towels and immediately sprinkle with 1/2 tsp salt. Alternatively, brush tortillas with oil and bake at 400°F for 8–10 minutes until crispy.

Make mango sauce

In a blender or food processor, combine diced mango, Greek yogurt, lime juice, honey, jalapeño (if using), and 1/4 tsp salt. Purée until smooth. Taste and adjust lime or honey as needed. If sauce is too thick, thin with 1–2 tbs water.

Assemble the dish

Divide roasted linguine and vegetables among 4 plates (or two large portions). Arrange sliced grilled chicken over the pasta. Drizzle 2–3 tbs mango sauce over each portion (or serve on the side). Sprinkle remaining Parmesan and chopped cilantro over the top. Scatter crispy tortilla strips for crunch and serve lime wedges alongside.

Serve

Serve immediately while pasta and chicken are warm. Offer extra mango sauce and lime wedges at the table.