Lime Chicken Linguine W Recipes

LIME CHICKEN AND MUSHROOM PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Heat a large, non-stick skillet over medium high heat. Add olive oil and chicken, and saute slightly. Add mushrooms and peppers; saute until peppers are soft but crisp. Stir in lime juice and cilantro.
• Drain pasta, and transfer to a large serving bowl. Top with chicken mixture, and toss slightly. Garnish with lime slices.

HERBED LIME CHICKEN

Steps:

• In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8-10 hours., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5 minutes. Turn chicken; baste with the reserved marinade. Grill 5-7 minutes longer or until juices run clear, basting occasionally.

GARLIC LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Discard marinade. In a skillet, brown chicken on all sides in oil. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reaches 170° and juices run clear.

LIME CHICKEN PASTA

Steps:

• Cook chicken your favorite way. I usually salt and pepper it and saute until no longer pink. Set aside.
• Cook pasta as the package direction.
• While pasta is cooking, dice avocados, and make pasta sauce by combining rest of the ingredients.
• In a large bowl, toss chicken, pasta, sauce, salt & pepper. After the pasta is well mixed, add avocado and toss lightly so avocado doesn't get mashed up.
• Top with more parmesan cheese.

LIME CHICKEN LINGUINE W/CILANTRO CREAM SAUCE & ROASTED ZUCCH

Steps:

• Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.
• Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.
• Preheat an oven to 425 degrees.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
• Drain well and transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, lie the zucchini on a baking sheet and coat with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
• Return Cilantro Cream sauce to the stovetop and re-heat.
• Lie the zucchini pieces side by side on a serving platter; lie the chicken breasts on the zucchini; pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.
• If there is some extra sauce, toss it into the pasta -- it's delicious! I found I had pasta left over, so I just re-heated it for lunch the next day :).

HONEY-LIME CHICKEN

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.