Ingredients:
2 limes
1 teaspoon lime zest
1 clove garlic, crushed
2 tablespoons salad oil
4 teaspoons fresh cilantro, chopped
2 tablespoons red wine vinegar
salt and pepper
3 tablespoons olive oil
1/2 cup pine nuts
8 ounces boneless skinless chicken breasts
1 lb penne pasta, cooked
1 red peppers, julienned
1 yellow peppers, julienned
1 green peppers, julienned
1 carrots, peeled and julianned
1/4 cup frozen green peas
1/4 cup frozen sweet corn
2 teaspoons fresh basil, chopped
2 teaspoons fresh parmesan cheese, grated
Directions:
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.
Marinate chicken breast for two hours in the refrigerator.
Place the chicken breast in a pan and cook over medium-high heat for 3 minutes on each side.
Remove from pan, cool and slice.
combine the chicken with the cooked penne, red, green, and yellow pepper, carrot, peas, and corn.
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.
Pour over penne mixture and toss.
Sprinkle with the basil, parmesan cheese and pine nuts to finish.
Servings: 6
Time preparation: 120 min.
Time total: 150 min.