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Cilantro Pesto Linguini with Chilean Extra Virgin Olive Oil and Grilled Chicken

Here are simple steps to reach heaven.


  • 1 (1 pound) package Linguine
  • 3 Chicken Thighs, boneless and skinless
  • 1 Tablespoon Sea Salt Blend (I used a blend of Red Sea Salt, Chili Flakes and Passionfruit)
  • Chilean Extra Virgin Olive Oil
  • 2 Roma Tomatoes, diced
  • Extra Virgin Pesto (recipe can be found under "Vegetarian" section - substitute chopped cilantro for basil)


  • Prepare chicken by sprinkling both sides with sea salt blend. Drizzle with Chilean extra virgin olive oil and place on hot grill for 25 minutes turning after 12 minutes.
  • While chicken is on the grill, cook pasta according to package directions.
  • Drain pasta and add about 1/2 cup cilantro pesto.
  • Distribute the pesto evenly throughout the pasta. Top with grilled seasoned chicken, diced tomatoes and a sprinkle of parmegiano reggiano cheese.
  • For more chicken dishes click here:
  • Lemon Chilean EVOO Chicken Biryani (Indian Rice with Chicken)
  • Roast Garlic Chicken with Chilean Extra Virgen Olive Oil 


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936