Chicken pasta with lime

    A deliciously different pasta dish. Breaded chicken breasts are pan-fried with limes, white wine and tomatoes before being served over pasta.

    46 people made this

    Serves: 6 

    • For the Pasta
    • 450g small pasta shells
    • 3 tablespoons olive oil
    • 30g butter
    • 40g grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • For the Chicken
    • 125ml olive oil
    • 50g butter
    • 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
    • 110g breadcrumbs
    • 2 limes, quartered
    • 125ml white wine
    • 1 (400g) tin chopped tomatoes

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. 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.
    2. Meanwhile, warm 125ml olive oil and 50g butter in a large frying pan over medium heat. Stir in garlic.
    3. 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.
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