2 boneless, skinless chicken breasts, both sides seasoned with salt and pepper
Juice of 1 lime
2 tbsp. unsalted butter
½ yellow onion, finely diced
2 garlic cloves, minced
1 jalapeno, seeded and deveined
1 cup fat-free milk
Roux: 2 tbsp. flour whisked together with 3-4 tbsp. water
¼ - ½ cup chicken broth
Juice of 2-3 limes, or to taste
⅔ cup cilantro, finely chopped
½ cup grated Parmesan
Salt and pepper, to taste
Crushed red pepper flakes, if desired
Instructions
Bring a large pot of water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain spaghetti, then return to pot.
Heat a medium skillet over medium heat, then add 1-2 tbsp. olive oil. Add chicken and cook until done, about 5-6 minutes per side. Halfway through cooking, add juice of 1 lime to pan. Remove chicken from skillet and cut into cubes.
In a large skillet, melt 2 tbsp. butter over medium heat. Add diced onion, garlic and jalapeno; saute until translucent and aromatic, about 6-8 minutes. Add milk and roux to the vegetables and mix. Continue cooking for a few minutes, then add chicken broth and lime juice, to taste. Let sauce thicken, then add cilantro, Parmesan and diced chicken; season with salt and pepper. Season with red pepper flakes, if desired. Garnish with cilantro and lime wedges; serve hot.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/06/24/cant-go-wrong-jalapeno-cilantro-spaghetti-w-lime-chicken/