As is popular here. I didn't bread the chicken, nor did I use lime pulp. I cut the chicken into bite size pieces and sauteed with onions, and added artichoke hearts as well. Here is my take:
Start Sauce 1st: (meanwhile, start water boiling & cook PASTA)
Saute 1 SLICED ONION in OLIVE OIL, then CHICKEN , when cooked, sprinkle with 2 TBL FLOUR, then cook 2 mins and deglaze with 1C WHITE WINE.
Add 1 CAN ART HEARTS, 1 CAN TOMATOES, 1 LIME'S JUICE, 2 CLOVES CRUSHED GARLIC, and 2 generous pinches of SALT to sauce. Simmer.
When pasta is el dente, drain. Add 2 TBL BUTTER & 2 TBL OLIVE OIL to pan, & quickly saute 2 CLOVES CRUSHED GARLIC. add PASTA, 1C SHREDDED PARM, 2BIG PICHES SALT, GRD PEPPER, and CHOPPED PARSLEY. stir well.
Place pasta on plates 1st, then ladle sauce over, and more parm on top.
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As is popular here. I didn't bread the chicken, nor did I use lime pulp. I cut the...