Spicy Lime Chicken Over Pasta

We’re so lazy. Sometimes I just look at the pantry and sigh, and nothing looks good. Of course, it’s also the end of the month, so we can’t afford to go out.

I did have meat thawed, a couple chilies, limes, potatoes, and onions. Not a lot to start with, but I’m also trying to get rid of the pantry’s contents. We move in three weeks.

Spicy Lime Chicken Over Pasta (adapted from here)

  • 2 boneless skinless chicken breasts, halved
  • zest and juice of 1 lime
  • 1/4 of a red onion, minced
  • 2 tbsp soy sauce
  • 3 tsp local honey
  • 2 cloves garlic, minced
  • 2 jalapenos, seeded and thinly sliced into half moons
  • 3 tbsp extra virgin olive oil, divided
  • 1/2 lb pasta of your choice, that cooks for about 10 minutes
  1. In a bowl/container, mix together everything but the olive oil and pasta. Let marinade at room temperature for 30-45 minutes.
  2. In a medium-size pot, bring some water and about 3 tsp of salt to boil. Once that’s roiling and bubbling away, add the pasta.
  3. Heat a skillet over medium-high heat, then add 2 tbsp olive oil, spreading the oil to coat the bottom. Pour the chicken and the marinade into the skillet, and cook until the pasta’s done. Add a tbsp of olive oil to the pasta, stir, and drain.
  4. Serve chicken and sauce over pasta – be careful of the jalapenos, my lips are still burning 30 minutes later!

It’s good, cheap, easy, and clears the sinuses. All good.

 

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