can’t go wrong. [jalapeno-cilantro spaghetti w. lime chicken]

This pasta dish is a new favorite. Jalapeno, lime and cilantro…you can’t go wrong! The flavor was incredible, and similar to that of CPK’s chicken tequila fettuccine–but better, of course, considering it’s homemade!

Recipe:

1/2 package whole wheat spaghetti

1-2 tbsp. olive oil

2 boneless, skinless chicken breasts, both sides seasoned with salt and pepper

Juice of 1 lime

2 tbsp. unsalted butter

1/2 yellow onion, finely diced

2 garlic cloves, minced

1 jalapeno, seeded and deveined

1 cup fat-free milk

Roux: 2 tbsp. flour whisked together with 3-4 tbsp. water

1/4 – 1/2 cup chicken broth

Juice of 2-3 limes, or to taste

2/3 cup cilantro, finely chopped

1/2 cup grated Parmesan

Salt and pepper, to taste

Crushed red pepper flakes, if desired

Directions:

Bring a large pot of water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain spaghetti, then return to pot.

Heat a medium skillet over medium heat, then add 1-2 tbsp. olive oil. Add chicken and cook until done, about 5-6 minutes per side. Halfway through cooking, add juice of 1 lime to pan. Remove chicken from skillet and cut into cubes.

In a large skillet, melt 2 tbsp. butter over medium heat. Add diced onion, garlic and jalapeno; saute until translucent and aromatic, about 6-8 minutes. Add milk and roux to the vegetables and mix. Continue cooking for a few minutes, then add chicken broth and lime juice, to taste. Let sauce thicken, then add cilantro, Parmesan and diced chicken; season with salt and pepper. Season with red pepper flakes, if desired. Garnish with cilantro and lime wedges; serve hot.

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