Lime Chicken Pasta
Blog: www.nextinlime.com
Servings: 3
Ingredients
For Cooking Pasta
- 8 ounces (230 g) pasta - uncooked, I prefer spaghetti
- 1 teaspoon cooking oil - to prevent boiled pasta from sticking together
Other Ingredients
- 2 tablespoons cooking oil
- 2 (500 g) chicken breasts - skinless, boneless, cut into bite-sized pieces
- 1 teaspoon salt - divided
- 1 teaspoon ground black pepper - divided
- 3 tablespoons (45 g) unsalted butter -
- 1 small (100 g) onion - finely sliced
- 6 cloves garlic - minced
- ¼ teaspoon ground white pepper
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon all-purpose flour
- 1.5 cups (355 ml) water
- ½ chicken bouillon cube - or use granulated bouillon or chicken base (Note A)
- ½ cup (120 ml) heavy/whipping cream - unsweetened
- 2 teaspoons lime zest - measure lightly without pressing into the spoon
- 3 tablespoons fresh lime juice
- ¾ cup (75 g) freshly grated parmesan
- 2 tablespoons chopped fresh cilantro
- 1 small red chili pepper - finely chopped, I use Thai/bird's eye chili, adjust quantity to taste (Note B)
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep.
- Bring a large pot of well-salted water to a boil. Follow the package instructions to cook pasta until it's al dente (has a little bite). Drain and carefully toss with 1 teaspoon cooking oil to keep it from sticking. Set aside.
- Heat 2 tablespoons of cooking oil in a large skillet or pan over medium-high heat. Add chicken and season with ½ teaspoon salt and ½ teaspoon ground black pepper. Cook for 4 to 5 minutes or until the chicken is cooked through. Transfer to a plate.
- Reduce the heat to medium, and in the same pan/skillet, melt the butter, add the sliced onion and sauté for 5 minutes or until soft. Then add minced garlic, ground white pepper, and crushed red pepper flakes. Cook for 30 seconds.
- Sprinkle in flour and stir constantly for 1 minute. Gradually pour in 1.5 cups water, and stir until no lumps remain. Add crumbled chicken bouillon cube and mix. Cook until the liquid thickens very slightly.
- Gradually pour in cream and simmer gently for 2 minutes.
- Add the remaining ½ teaspoon ground black pepper and ½ teaspoon salt. Also add lime zest, lime juice, and grated parmesan. Mix well.
- Turn down the heat, return cooked chicken to the pan/skillet along with the drained pasta. Mix well. If the pasta looks too saucy, cook for a couple minutes more.
- Add chopped cilantro and finely chopped red chili pepper. Mix everything together until the pasta is well coated and enjoy. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Chicken Bouillon – Whether using a cube, granules, or a base like Better Than Bouillon, follow the package for proper amounts. The ½ cube I've used in this recipe, equals roughly ½ cup chicken stock.
Note B: Red Chili Pepper – Fresh chilies might seem intimidating, but finely chopping them distributes a mild-ish heat. You can remove the seeds and membranes for even less heat. I use red Thai/bird’s-eye chilies, but green ones work too. Avoid thicker varieties like jalapeños and serranos.