Garlic Lime Chicken Pasta Recipes

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Steps:

• Season chicken with salt and pepper on both sides.
• Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
• Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
• Meanwhile, thinly slice two scallions; set aside.
• Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
• Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
• Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

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.

Steps:

• Saute garlic in the olive oil, add the juice of one lime. Nestle in the chicken breasts and fry on high heat to brown up the outsides real well. Pour in about 2 tbsp of the beer, and let simmer down on high heat.
• Remove the chicken to cut into bite sized pieces (probably not done yet, but that's ok). While you are cutting the chicken, the sauces in the pan are still doing their thing.
• Return the chicken to the pan and let them cook in the scrumptious saucy bits of goodness for about 5 minutes.
• Meanwhile, mix together the vinegar, mustard, brown sugar in a cup. Pour it over the chicken chunks and stir.
• Start sauteeing the zuchinni in some olive oil with a little sea salt.
• After about 3 minutes of that getting settled, add in the remainder of the beer, the lime juice, and the basil. Let everything cook until sauce is thickened - just a couple minutes.
• Toss with cooked pasta & zuchinni, top with asiago & serve with a salad. YUM!

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.

Steps:

• Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
• Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
• Add carrots to skillet and sauté for 2-3 minutes until tender.
• Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
• Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
• Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
• Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
• If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
• Or serve immediately for a family dinner.
• Enjoy!