Anthony's Lime Chicken with Pasta

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 864 Calories

Ingredients

• ¼ cup milk
• 2 eggs, beaten
• 2 tablespoons butter
• 3 tablespoons butter
• ½ cup olive oil
• ½ cup Parmesan cheese
• 3 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 cup bread crumbs
• 1 (14.5 ounce) can diced tomatoes
• ½ cup white wine
• 2 limes, quartered
• 1 clove garlic, sliced
• 1 (16 ounce) package dried small pasta shells
• 4 (6 ounce) skinless, boneless chicken breast halves - cut into 2 inch pieces

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.