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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." — AD119
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For the pasta:
1 (16 ounce) package dried small pasta shells
3 tablespoons olive oil
2 tablespoons butter
1/2 cup Parmesan cheese
2 tablespoons chopped fresh parsley
For the chicken:
1/2 cup olive oil
3 tablespoons butter
1 clove garlic, sliced
4 (6 ounce) skinless, boneless chicken breast halves - cut into 2 inch pieces
salt and pepper to taste
2 eggs, beaten
1/4 cup milk
1 cup bread crumbs
2 limes, quartered
1/2 cup white wine
1 (14.5 ounce) can diced tomatoes
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.
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.
45 Ratings
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!
This is a very good dish esp. if you want a lighter pasta sauce as opposed to alfredo or something heavy. It is a quick easy very tasty choice for dinner. Add a salad and its perfect.
Really enjoyed this meal (as did my roommate). The recipe is easy to follow (we're not great cooks & still had no problems making). We used the tomatoes which really made the dish. Agree that chicken does not have to be breaded if you would like to make it a bit healthier. The lime, wine & garlic combination worked well and we will definetly try again.
I LOVE this. Made a few changes...I didn't bread the chicken, I just left it as it was, since I read that it can get soggy. I also read that the rind can make the dish taste bitter, so I squeezed the limes over the chicken and then added a bit of the fruit (sans rind) to the mixture. My husband and I absolutely loved this recipe, and will be making it again. The leftovers were even great!
the lime rind makes the dish too sour. don't use the rind.
I don't like giving such a low rating but this dish was not very good not horrible but not good. The acidic lime after-taste was waaay to overpowering and the breadcrumb was all soggy and fell right off the chicken(I even pre-coated chicken with flour to make sure it stuck real good) I personally just don't think chicken and lime make a great combination-I'll stick to lemon! Thanks anyway!
* Percent Daily Values are based on a 2,000 calorie diet.
Anthony's Lime Chicken with Pasta
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 864 Calories from Fat: 380
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