Monday, May 19, 2008

OH! OH! OH! so Yummy recipe!

Tonight is my 3rd time making this.. IT is SO yummy!
I ran across this recipe in Jan when I was searching for A Black Eyed Pea
recipe... the black eyed peas didn't fair so well, but this Lime Chicken is FAB!
I printed it out because the last time my parents had visited they left a jar
of Key Lime Juice... which was suppose to be used for Key Lime pie, but I'm not a
huge fair of Key Lime Pie, so I had to figure out something else to use the lime with..
and this is perfect! I'm using the last bit night... trying to empty the fridge before our move.
(and if you don't know about that.. tune in later)

Here's the source:

Lime Chicken and Pasta Salad with Cilantro Pesto

4 boneless chicken breast halves

Juice of 2 limes
1/4 cup olive oil
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 Tbsp. brown sugar

Cilantro pesto:
1 large bunch cilantro
2 heaping Tbsp. chopped walnuts
1/2 tsp. fresh ground pepper
3 cloves garlic
3/4 cup olive oil
Salt to taste
1/2 cup fresh grated Parmesan cheese

4 to 8 oz. bow-tie pasta
Grilled tomato halves

Combine the lime juice, olive oil, cayenne pepper, paprika, salt and brown sugar in a glass bowl or casserole. Add the chicken, cover with plastic wrap and refrigerate 2 hours, turning once during that time.

To make pesto: Combine cilantro, walnuts, ground pepper, garlic, olive oil and salt in a food processor and process to a smooth paste. Stir in the Parmesan cheese.

Cook pasta to al dente stage. While pasta is cooking, grill or broil chicken until done, about 10 minutes. Slice into short strips.

Combine the warm pasta and warm chicken with the pesto. Toss until well coated. Serve with grilled tomato halves, if desired, and crusty bread. (This recipe could be made ahead and served cold.) Serves 4.
— Carol Johnson

Tonight I'm just doing the Chicken and serving a green salad.
I've also made the chicken and then used jared pesto to coat the
pasta... wasn't quite as good.. but quick and easy!


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