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.
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)
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)
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)