|Chili Lime Chicken with Creamy Garlic Penne|
I wonder how many chicken recipes I have... let’s see. Wow 93! Almost 1/3rd of all my recipes. It makes me really curious on how many chicken recipes there are. I’ve barely scratched the surface.
Wikipedia lists 175 chicken recipes and I’ve haven’t heard of most of them. And of course this recipe isn’t one of them. Sooo many chicken recipes.....
I wish I had more hands or a twin when I made this recipe. I tried to grill and make the pasta and the cream sauce at the same time, running back and forth wore me out. I wonder if this is how it feels on the show Chopped.
It worked out and my granddaughters loved it, especially the marinated chicken. I was told it was restaurant quality. Wow!
The only thing I changed was that I used a different pasta, because I didn’t have any Penne and 16 oz was way too much. I could of gotten away with with making only 12 oz. of pasta. Let me know if you make any changes.
This recipe has been tested and approved by my granddaughters 😉😁
Serves 6 Total Time:40 minutes
3 skinless boneless chicken breasts
1/4 cup olive oil
3 tablespoons fresh lime juice
2 teaspoons chili powder
2 teaspoons brown sugar
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
Pinch of cayenne pepper
16 oz Penne pasta
4 tablespoons butter
1/2 onion, chopped
2 teaspoons minced garlic
2 heaping tablespoons of flour
1 cup chicken broth
1 cup milk
Salt and pepper, to taste
4 oz cream cheese, cubed
2 tomatoes, diced
2 teaspoons fresh parsley, minced
Parmesan cheese, grated (optional)
Add marinade ingredients in a shallow bowl. Add the chicken and let sit for at least 15 minutes.
Turn on your grill to medium heat. Grill your chicken with the lid closed about 5 minutes on both sides until they are golden brown, Internal temperature should be at least 160 degrees to be done. Let rest a couple minutes before slicing.
In a skillet melt the butter then add the onions and cook until translucent about 3-4 minutes. Add in the minced garlic and cook an additional 30 seconds before adding in the flour, stir well. Keep stirring while adding the chicken broth and milk. When smooth add in the cream cheese, stir until melted. Add in the pasta, tomatoes and parsley, toss to coat.