| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Lime juice |
| 1/8 |
ts |
Ground red pepper |
| 4 |
|
Chicken breast halves; skinned & boned |
| 1 |
pk |
(9 oz) refrigerated linguine; uncooked |
| 2 |
tb |
Butter; melted |
| 1 1/2 |
ts |
Grated lime rind |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Jar (16 oz) mild; thick and chunky salsa |
|
|
Garnish: lime slices |
INSTRUCTIONS
Combine 1/4 cup olive oil, lime juice, and red pepper in a heavy duty zip
lock plastic bag: seal and shake well, add chicken, seal and chill for 15
or so minutes. Cook pasta according to pkg directions, drain well. Add
butter and lime rind, toss well and keep warm. Remove chicken from
marinade, discard marinade. Heat 1 tablespoon oil in large skillet over
medium heat. Add chicken, and cook 10 to 15 minutes or until tender,
turning once. Remove chicken and set aside. Add garlic and cook, stirring
constantly, until lightly browned. Add salsa and bring to a boil. Arrange
pasta and chicken on individual serving plates, top with salsa mixture. Add
a few thinly sliced lime slices on plate. Good!
NOTES : This is from Southern Living All time Favorite Pasta Recipes- 1996
It is now in the "Special Recipes" Book. We like it much!
Recipe by: Tootie's Special Recipe Collection
Posted to TNT Recipes Digest, Vol 01, Nr 939 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 14, 1998
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