Anthony's Lime Chicken with Pasta

Anthony's Lime Chicken with Pasta

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"Breaded chicken breasts are pan-fried in olive oil, butter, and sliced garlic, then simmered with white wine, diced tomatoes, and lime wedges; served over pasta shells coated with olive oil, butter, Parmesan, and parsley."

Ingredients 1 h {{adjustedServings}} servings 864 cals

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Nutrition

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  • Calories:
  • 864 kcal
  • 43%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 73.6g
  • 24%
  • Protein:
  • 44.5 g
  • 89%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, pour pasta into a large bowl, and stir in 3 tablespoons olive oil, 2 tablespoons butter, Parmesan, and parsley.
  2. Meanwhile, warm 1/2 cup olive oil and 3 tablespoons butter in a large skillet over medium heat. Stir in garlic.
  3. Season chicken pieces with salt and pepper. In a bowl, whisk together the eggs and milk. Dip chicken into egg mixture, then coat with bread crumbs. Place chicken pieces and limes into hot skillet. Cover, and cook until chicken is well browned on the bottom. Turn the chicken, and pour wine into the skillet; cover, and cook until the chicken is browned. Stir in diced tomatoes; cover, and cook about 3 minutes. Remove lime wedges, and serve over pasta.
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Reviews 36

  1. 45 Ratings

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MarisLatinTwist
1/12/2006

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.

Sunny
9/1/2005

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.

Lindsay Lu
8/22/2006

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!