Chicken and Pasta with Lime

Chicken and Pasta with Lime


45 people made this

I love the lime in this great pasta dish that has crumbed chicken combined with tomatoes and wine before being served on buttered pasta shells.


Serves: 6 

  • Pasta
  • 500g small pasta shells
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup Parmesan cheese
  • 2 tablespoons diced fresh parsley
  • Chicken
  • 1/2 cup (125ml) olive oil
  • 3 tablespoons butter
  • 1 clove garlic, sliced
  • 4 (185g) skinless, boneless chicken breast halves, cut into 5cm pieces
  • 1 pinch salt and pepper, to taste
  • 2 eggs, whisked
  • 1/4 cup (65ml) milk
  • 1 cup breadcrumbs
  • 2 limes, quartered
  • 1/2 cup (125ml) white wine
  • 1 (400g) tin diced tomatoes

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Pasta: Bring a large saucepan of lightly salted water to boil. Add pasta and cook until al dente; about 8 to 10 minutes.
  2. Drain pasta and pour into a large bowl then stir in olive oil, butter, Parmesan and parsley.
  3. Chicken: Meanwhile, warm olive oil and butter in a large frypan over medium heat. Stir in garlic.
  4. Season chicken pieces with salt and pepper.
  5. In a bowl, whisk together the eggs and milk. Dip chicken into egg mixture then coat with breadcrumbs.
  6. Place chicken pieces and limes into hot frypan. Cover and cook until chicken is well browned on the bottom. Turn the chicken and pour wine into the frypan; cover and cook until the chicken is browned.
  7. Stir in diced tomatoes; cover and cook about 3 minutes.
  8. Remove lime wedges and serve over pasta.

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