Pasta
can’t go wrong.jalapeno-cilantro spaghetti w. lime chicken
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This pasta dish is a new favorite. Jalapeno, lime and cilantro…you can’t go wrong! The flavor was incredible, and similar to that of CPK’s chicken tequila fettuccine–but better, of course, considering it’s homemade!
from Caroline’s kitchen
jalapeno-cilantro spaghetti w. lime chicken
- prep
- 10m
- total
- 45m
- serves
- 2-4
ingredients
- ½ package whole wheat spaghetti
- 1-2 tbsp. olive oil
- 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
directions
- 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.
