Chicken pasta with lime

    40 min

    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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    Reviews in English (37)


    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 US | 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 US | 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 US | Canada)