Ingredients
-
2
-
1
-
1
-
2
-
4
-
2
-
-
3
-
1/2
-
8
-
1
-
1
-
1
-
1
-
1
Directions
Chicken Garden Vegetable Penne, This is a refreshing pasta dish chocked ful of garden fresh vegetables , This recipe has potential, I did not like the pine nuts, maybe if they had been toasted I did not marinade the chicken for 2 hours After about 30 minutes it was already beginning to cook in the lime juice The recipe does not say how to cook the julienned veggies I choose to put them in a steamer basket and place over the penne while cooking used more basil and parmesan cheese than the recipe called for
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Steps
|
1
Done
|
Mix Together the Juice of 1 Lime, 1 Teaspoon of Lime Zest, 1 Garlic Clove, Crushed, 2 Tablespoons Salad Oil, 2 Teaspoons Fresh Cilantro, Chopped and Salt and Pepper to Taste. |
|
2
Done
|
Marinate Chicken Breast For Two Hours in the Refrigerator. |
|
3
Done
|
Place the Chicken Breast in a Pan and Cook Over Medium-High Heat For 3 Minutes on Each Side. |
|
4
Done
|
Remove from Pan, Cool and Slice. |
|
5
Done
|
Combine the Chicken With the Cooked Penne, Red, Green, and Yellow Pepper, Carrot, Peas, and Corn. |
|
6
Done
|
in a Seperate Bowl, Combine 3 Tablespoons of Olive Oil, Juice of One Lime, 2 Teaspoons of Cilantro, 2 Teaspoons of Red Wine Vinegar, and Salt and Pepper to Taste. |
|
7
Done
|
Pour Over Penne Mixture and Toss. |
|
8
Done
|
Sprinkle With the Basil, Parmesan Cheese and Pine Nuts to Finish. |
