About this recipe:A deliciously different pasta dish. Breaded chicken breasts are pan-fried with limes, white wine and tomatoes before being served over pasta.
For the Pasta
450g small pasta shells
3 tablespoons olive oil
40g grated Parmesan cheese
2 tablespoons chopped fresh parsley
For the Chicken
125ml olive oil
1 clove garlic, sliced
4 (175g) skinless, boneless chicken breast fillets, cut into 5cm pieces
salt and pepper to taste
2 eggs, beaten
4 tablespoons milk
2 limes, quartered
125ml white wine
1 (400g) tin chopped tomatoes
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Method Prep:20min › Cook:20min › Ready in:40min
Bring a large pot of lightly salted water to the 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, 30g butter, Parmesan and parsley.
Meanwhile, warm 125ml olive oil and 50g butter in a large frying pan over medium heat. Stir in garlic.
Season chicken with salt and pepper. In a bowl, beat together the eggs and milk. Dip chicken into egg mixture, then coat with breadcrumbs. Place chicken pieces and limes into hot frying pan. Cover and cook until chicken is well browned on the bottom. Turn the chicken and pour wine into the frying pan; cover and cook until the chicken is browned. Stir in chopped tomatoes; cover and cook about 3 minutes. Remove lime wedges and serve over pasta.