Recipe by Sherry Hammond
"Tangy lime and olive oil combine to make a light tasting pasta everyone will love. And so easy to make!"
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skinless, boneless chicken breast halves - cut into 1 inch cubes
fresh mushrooms, quartered
red bell pepper, thinly sliced
yellow bell pepper, thinly sliced
chopped fresh cilantro
1 (16 ounce) package
Usually I only try recipes that have lots of great reviews, but I decided to try this one because the ingredients sounded good. Boy am I glad I did! It's fast, easy and has a wonderful bright flavor. Husband loved it as well. My additions....one jalepeno, chopped, two garlic cloves chopped, and a little parm cheese at the end. And I also dusted the chicken with a little cayenne before cooking. Obviously we like things spicy! Try this one!!
This is an okay dish but I agree with the others that if made as written it would be a bit bland. It definitely needs some tweaking in my opinion. I ended up adding some white wine and garlic. This recipe is fast and easy and has potential.
Very good and fast-I had dinner on the table in less than 30 minutes. I added about 4 cloves chopped garlic to the oil when sauteing the chicken and seasoned the chunks with a little cajun seasoning and salt and pepper. When I saw there wasn't going to be much sauce for the pasta when the veggies were just about done, I removed all and kept it warm, added 1 can of chicken broth, about 1/2 cup white wine with the lime juice and let that reduce a little. Put chicken and veggies back in and topped with cilantro. Oh-I also added a few pickeled jalapenos with the bell pepper as we like things very spicy. Very tasty!
This was really good. I did saute the chicken with some minced garlic, omited the cilanto, did the juice of just one lime and added fresh grated parmesan cheese. My husband loved it, I will defiately make it again.
Too bland. I wish I read all the reviews before making. May try it again using some of the suggestions here.
nice, but a bit bland for my tastes.
Loved this! I make it in a flash by cutting up the boneless chicken with scissors over the hot oil, then adding the veggies, including a generous amount (about 1/3 cup) of jarred minced garlic. I used bottled lime juice and presliced mushrooms. I used some ideas from another recipe on this site, Chicken Supreme II, and added cream of chicken soup and a little white wine to the skillet when the chicken was cooked. You could also just use some chicken broth, wine, and a cornstarch slurry. Wow, serving this over whole wheat penne pasta, it's delicious and done in the time it takes to boil the pasta! Great stuff!
Really great! Instead of yellow bell pepper, I added diced (frozen) onion, a few grinds of cracked pepper and a bit of garlic powder. Was light but filling. Could use a bit of broth, was slightly dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Lime Chicken and Mushroom Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 115
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