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Lime-Cilantro Chicken with Julienned Vegetable Penne

Lime-Cilantro Marinade:
juice of one lime
1 teaspoon lime zest
1 garlic clove, crushed
2 tablespoons salad oil
2 teaspoons fresh cilantro, chopped
salt and pepper to taste


Mix all ingredients together
Chicken-Vegetable Penne:
8 ounce chicken breast, boneless, skinless
1 pound penne pasta, cooked
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julienned
1 carrot, peeled and julienned
1/4 cup frozen green peas
1/4 cup frozen corn
2 teaspoons fresh basil, chopped
2 teaspoons fresh Parmesan cheese, grated

Chicken-Vegetable Penne method:


Marinate the chicken breast in the Lime-Cilantro Marinade for 2 hours in the refrigerator. Place the chicken breast in a sauté pan and cook over medium-high heat for 3 minutes on each side. Remove from pan, cool, and dice. Combine the chicken with the remaining ingredients. Toss with dressing and finish with the basil and Parmesan cheese.
Dressing:
3 tablespoons olive oil
juice of one lime
2 teaspoons cilantro, chopped
2 tablespoons red wine vinegar
salt and pepper to taste

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