Spaghetti With Lime Chicken Recipes

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LIME CHICKEN AND MUSHROOM PASTA



Lime Chicken and Mushroom Pasta image

Tangy lime and olive oil combine to make a light tasting pasta everyone will love. And so easy to make!

Provided by Sherry Hammond

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

4 tablespoons olive oil
2 limes, juiced
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound fresh mushrooms, quartered
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup chopped fresh cilantro
1 (16 ounce) package linguini 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.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 62.6 g, Cholesterol 40.6 mg, Fat 12.8 g, Fiber 4.8 g, Protein 28.4 g, SaturatedFat 2.1 g, Sodium 46.4 mg, Sugar 5.8 g

LEMON CHICKEN SPAGHETTI



Lemon Chicken Spaghetti image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into strips
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chicken broth
1/2 cup heavy whipping cream
8 ounces uncooked thin spaghetti or angel hair pasta
1 cup frozen peas
1/2 cup chopped seeded tomatoes
1/2 cup shredded Parmesan cheese
2 tablespoons grated lemon zest
1/8 teaspoon lemon-pepper seasoning

Steps:

  • In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

Nutrition Facts : Calories 289 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

TEX-MEX CHICKEN SPAGHETTI



Tex-Mex Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
Two 10 3/4-ounce cans cream of chicken soup
2 generous cups pulled rotisserie chicken (from about 1 large chicken)
1 cup chicken stock
1 tablespoon adobo sauce from canned chipotles
1 teaspoon seasoned salt
1 poblano pepper, finely diced
1 small red bell pepper, finely diced
1 medium onion, finely diced
2 1/2 cups shredded sharp pepper jack cheese
Freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
  • Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
  • Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

SPAGHETTI WITH LIME CHICKEN



Spaghetti With Lime Chicken image

This was originally spaghetti with lemon chicken from the free gournet recipes site, but I can't leave a recipe alone and always have to add my own touches. Prep time and cook time approx. and doesn't include chicken cooking time.

Provided by chefpam

Categories     Chicken Breast

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

4 tablespoons cornstarch
2 teaspoons salt
3 1/2 cups chicken broth
1 lb cooked chicken breast, cut into strips
3 tablespoons bottled lime juice (or fresh)
1 tablespoon cilantro (or parsley, to taste)
2 tablespoons Dijon mustard
8 ounces spaghetti, cooked according to the package instructions
2 garlic cloves, minced

Steps:

  • *I cut the chicken into small bite sized pieces and then cook it in a pan sprayed with cooking spray or with a small amount of butter and lemon pepper. You can use chicken cooked in water and then use the broth from the chicken. Set aside.
  • In a medium sized bowl, combine cornstarch, broth, lime juice, mustard, garlic and salt. Mix well.
  • In a large skillet, cook cornstarch mixture until thickened. Add chicken strips. Cook until heated through. Sprinkle cilantro or parsley over top. Toss with cooked spaghetti.

LIME CHICKEN PASTA



Lime Chicken Pasta image

I really loved my friend's lemon chicken pasta recipe. Unfortunately, the only ingredients I had from her recipe was chicken & pasta. So I substituted most of the ingredients. Surprisingly, it was simply great and everyone liked this one more than the original. I make this over the summer months and this is definitely our favorite pasta recipe. My sister-in-law likes it so much that every time she has a dinner party, she makes this. Everyone who tries it asks for the recipe.

Provided by Beanies mama

Categories     One Dish Meal

Time 25m

Yield 4 main, 4 serving(s)

Number Of Ingredients 10

1 lb chicken, chopped bite size (I prefer thigh, but breast is good, too)
1 lb pasta (penne or ziti works great)
2 -3 avocados
1/4 cup olive oil
1/4 cup green onion, chopped
1/4 cup fresh cilantro, packed and chopped
1/4 cup parmesan cheese, freshly grated (more for topping)
3 tablespoons lime juice
1 lime, zest of (optional)
salt & pepper

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.

ONE-PAN CRISPY SPAGHETTI AND CHICKEN



One-Pan Crispy Spaghetti and Chicken image

This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, one pot, pastas, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 1/2 pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), deboned
Kosher salt and black pepper
1 large yellow onion (about 8 ounces/220 grams), cut into 1/2-inch/1-centimeter dice
3 tablespoons tomato paste
3 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
2 cups/480 milliliters boiling water
8 ounces/230 grams spaghetti, broken into thirds
1/3 lightly packed cup finely grated Parmesan (about 3/4 ounce/20 grams)
3 tablespoons/20 grams fresh bread crumbs
1/2 cup/10 grams finely chopped fresh parsley
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
  • Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
  • Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
  • While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
  • After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

GARLIC LIME CHICKEN



Garlic Lime Chicken image

"I love garlic, and this golden-brown chicken with its fragrant spices and citrus tang is an excellent way to showcase its popular flavor," writes Dorothy Smith of El Dorado, Arkansas.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup lime juice
1/4 cup cider vinegar
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon dried coriander
2 teaspoons pepper
1 teaspoon salt
1 teaspoon paprika
8 bone-in chicken breast halves (8 ounces each)
1/4 cup vegetable oil

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.

Nutrition Facts :

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