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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

For the pasta:

For the chicken:

Directions

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, pour pasta into a large bowl, and stir in 3 tablespoons olive oil, 2 tablespoons butter, Parmesan, and parsley.

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  • Meanwhile, warm 1/2 cup olive oil and 3 tablespoons butter in a large skillet over medium heat. Stir in garlic.

  • Season chicken pieces with salt and pepper. In a bowl, whisk together the eggs and milk. Dip chicken into egg mixture, then coat with bread crumbs. Place chicken pieces and limes into hot skillet. Cover, and cook until chicken is well browned on the bottom. Turn the chicken, and pour wine into the skillet; cover, and cook until the chicken is browned. Stir in diced tomatoes; cover, and cook about 3 minutes. Remove lime wedges, and serve over pasta.

Nutrition Facts

864 calories; 42.3 g total fat; 160 mg cholesterol; 516 mg sodium. 73.6 g carbohydrates; 44.5 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/12/2006
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
09/01/2005
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. Read More
(9)
47 Ratings
  • 5 star values: 23
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
01/12/2006
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. Read More
(11)
Rating: 4 stars
01/12/2006
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. Read More
(11)
Rating: 3 stars
09/01/2005
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. Read More
(9)
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Rating: 4 stars
08/22/2006
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! Read More
(8)
Rating: 4 stars
09/01/2005
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. Read More
(6)
Rating: 5 stars
01/08/2006
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. Read More
(6)
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Rating: 2 stars
03/05/2006
the lime rind makes the dish too sour. don't use the rind. Read More
(4)
Rating: 2 stars
01/06/2006
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! Read More
(4)
Rating: 5 stars
08/29/2006
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! Read More
(4)
Rating: 2 stars
10/20/2005
My boyfriend and I barely ate any. Read More
(3)