Tuesday, July 28, 2009

Spicy Garlic Lime Chicken with Linguine

Alert the presses! I'm blogging a new meal! I'm seriously trying to get back into cooking more at home. CPE is winding down, and I've noticed a few pounds creeping on, even though I've been exercising. Plus, we're beginning the house-purchasing process, and my budget-consciousness has been put on alert. I have made meals in the past week but did not find them particularly bloggable. This was a recipe I had bookmarked quite a while ago for it's simplicity. I added steamed broccoli as an accompanying vegetable.

The chicken was delightfully spicy, and I loved the tequila and lime flavor. Joe said that he wished there was more. I don't normally do the meat/starch/vegetable meal, so this was a nice change of pace, and the pan sauce definitely made it seem special.

Spicy Garlic Lime Chicken with Linguine
source: Mary Ellen's Cooking Creations

  • 3-4 boneless chicken breasts, pounded out just a bit (I used one enormous breast cut in half)
  • Spices: Kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, dried parsley, dried cilantro, paprika (Sprinkle to your liking.)
  • 4 garlic cloves, chopped
  • 1/4 c tequila
  • 1 14.5 can low sodium chicken broth
  • Juice from 2 limes
  • Handful of chopped fresh parsley (I used cilantro, which also worked nicely.)
  • 1 tbsp butter
  • Olive oil
  • 2 oz of dry pasta per serving
  • Coat chicken in the dry spices - I simply shook the spices right onto the chicken from the spice jars and then rubbed them all in. I don't measure, but it was probably about 3 shakes from each bottle per side of chicken.
  • Heat about 1 tbsp olive oil in a pan.
  • Add chicken and cook on medium high heat for about 4-5 minutes per side. The chicken will turn a beautiful golden brown color. If the chicken is not cooked all the way through, lower your heat and continue to cook, or transfer it to the oven to finish (covered).
  • Remove chicken from the pan and add another tbsp of olive oil.
  • Add garlic, saute.
  • Deglaze pan with the tequila.
  • Add chicken broth and lime juice; bring to a boil.
  • Add parsley.
  • Whisk in butter to thicken the sauce up a bit.
  • Serve chicken over linguine; top with the sauce.


Mary Ellen said...

I love this dinner - glad you did too! Last time I made it I used cilantro instead of parsley. No idea why I ever used parsley in the first place!!

Cate said...

I love cooking chicken with tequila...when I worked in the dorm kitchen my freshman year we'd go through bottles and bottles of it making fajitas for thousands of people.
I'm so happy to see another recipe from you!

Jessica Segarra said...

That looks great!

Daniel said...

This is a good one. Easy, relatively inexpensive and unusual. But of course you already had me at tequila. :)

Casual Kitchen

That Girl said...

We've been doing pasta all week which is pretty un-blogworthy, but you still manage to make it look good!

Erin said...

YUM! This sounds great!