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Spicy Garlic Lime Chicken with Linguine

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.

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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.


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Posted in Home Improvement Post Date 01/02/2017