Crispy Chicken Pasta with Lime

Name: Crispy Chicken Pasta with Lime
Prep time: 29 min
Cook time: 11 min
Total time: 40 min
Yield: 1 serving
Ingredients: 104 g Chicken Thighs; 80 g Whole Wheat Pasta; 48 g Yellow Peppers; 20 g Eggs; 10 g Cornstarch; 7 g Limes; 6 g Fresh Cilantro; 3 g Cream Cheese; 2 g Olive Oil; 1 g Cayenne; 1 g Salt; 1 g Paprika; 1 g Garlic; 1 g Cumin; 0 g Black Pepper

PoultryMedium (30–60 min)Comfort food

Calories: 536kcal
Protein: 35g
Carbs: 74g
Fat: 12g
Total time: 40min

Per serving · 29 min hands-on, 11 min waiting

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Ingredients

Servings

104 g Chicken Thighs
80 g Whole Wheat Pasta
48 g Yellow Peppers
20 g Eggs
10 g Cornstarch
7 g Limes
6 g Fresh Cilantro
3 g Cream Cheese
2 g Olive Oil
1 g Cayenne
1 g Salt
1 g Paprika
1 g Garlic
1 g Cumin
0 g Black Pepper

about €1.45 per serving

Instructions

Prepare Oven and Marinade

2 min hands-on
- Preheat the oven to 170°C (338°F).
- Whisk eggs in a medium bowl until smooth.
- Add chicken thighs to the egg mixture, coating evenly, and set aside.
Cook the Pasta

3 min hands-on
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, reserving some pasta water.
Make Spice Mix

1 min hands-on
- Combine cayenne pepper, smoked paprika, cumin, black pepper, and salt in a small bowl.
- Divide the spice mix into two portions.
Prepare Peppers

8 min hands-on
- Slice yellow peppers into thin strips.
- Heat olive oil in a skillet over medium-high heat.
- Sauté peppers until slightly charred, about 5-7 minutes.
- Sprinkle half of the spice mix over peppers and stir.
Coat the Chicken

3 min hands-on
- Mix cornstarch with the remaining spice mix and additional smoked paprika in a shallow dish.
- Dredge chicken thighs in the cornstarch mixture, shaking off excess.
Fry the Chicken

7 min hands-on11 min waiting
- Heat olive oil in a skillet over medium-high heat.
- Fry chicken thighs for 3-4 minutes per side until golden and crispy.
- Transfer chicken to a baking tray and bake for 10-12 minutes.
Finish Pasta Sauce

3 min hands-on
- Add cooked pasta and sautéed peppers to the same skillet.
- Stir in cream cheese and reserved pasta water to create a creamy sauce.
Serve the Dish

2 min hands-on
- Slice the baked chicken into strips.
- Plate pasta and top with chicken strips.
- Squeeze lime juice over the dish and garnish with cilantro.
- Cooking tips:
- Use room-temperature eggs to help the coating stick better to the chicken.
- If the pasta sauce seems too thick, add pasta water gradually to achieve the desired creaminess.
- For extra crispiness, pat the chicken thighs dry with a paper towel before dredging in the cornstarch mixture.
- Adjust the spice level by reducing or increasing the cayenne pepper to suit your taste.
- Serve immediately to enjoy the crispy texture of the chicken and the creamy pasta sauce at its best.