Chicken and Pasta with Lime

    (45)
    1 hour

    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.


    45 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (45)

    Reviews in English (36)

    by
    10

    THis was very good, I really enjoyed eating it. Although, the only thing, it left a bad after taste. I'm thinking from the limes. I will make this again because I really love it but I will not cook the chicken with the limes. Instead will just squeeze lime juice over the top when finished cooking. Thanks for the recipe! The pasta was yummy too. I used penne rigate.  -  12 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    9

    This recipe was pretty good but needed something else. I omitted the tomatoes but added broccoli to the pasta. The pasta needed some other spice, salt at least. Also, I think I might have liked the chicken better had it not been breaded. Loved the lime flavor though and will probably try again with a few tweaks.  -  01 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    8

    I LOVE this recipe. I've made it I don't know how many times now, and I think I've got it down to perfection for my family, so here are my changes for anyone interested! I don't like it with small shell pasta; it's better with something larger, bow-tie or even egg noodles. And I add a bunch of FRESH chopped basil to the pasta. Yum. I add chopped onion in the pan with the garlic. I double dip the chicken piece because it does get a bit soggy. I do not add the tomatoes. Takes away from the lime flavor I think. I lOVE the limes with the chicken- absolutely delicious. I top it off with a mound of shredded mozerella. We LOVE IT!!! Thanks!  -  22 Aug 2006  (Review from Allrecipes USA and Canada)

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