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When I want something cheerful and packed with citrus that doesn't mean standing at the stove all night, this lime garlic chicken penne comes to mind. The lime really cuts through the coziness of the pasta, giving it zing and balance. You get big flavor without a ton of effort.
This dish was born during a wild semester when I couldn't always cook fancy. I first threw it together to use up leftovers, but it quickly became the meal nobody in my house gets tired of. We keep going back to it every time summer produce piles up.
Vibrant Ingredients
- Boneless skinless chicken breasts soaks up all the lime and acts as the main protein
- Parmesan cheese totally optional but brings a tasty salty bite at the end
- Penne pasta grabs the sauce and stands up to all the veggies
- Cherry tomatoes soften and get juicy, adding bursts of flavor
- Broccoli florets give a little crunch and nutrition
- Zucchini and yellow squash sneak in sweetness and help with color
- Bell pepper go for red if you can—they’re sweet and look awesome
- Garlic the backbone of the dish—it’s what makes everything smell amazing
- Fresh lime juice and zest gives that big citrus punch, super key for this meal
Simple Step-by-Step Directions
- Finish & Serve
- Toss on some fresh parsley for a pop of green and add grated parmesan if you’re feeling it. Serve right in warm bowls so everything stays nice and hot. That’s it — dig in!
- Mix Everything Together
- Pop the cooked chicken back into the veggie skillet. Add the drained pasta and broccoli too. Stir things around so all the good saucy bits coat everything. Let it all get hot, about 3 minutes over medium-low.
- Cook the Veggies
- In the same pan you used for chicken, pour in a little more olive oil. Let the garlic sizzle for half a minute—it should smell good, not get brown. Start with bell peppers for a couple minutes, then zucchini and squash, and last throw in the cherry tomatoes. Let them soften but keep their shape.
- Brown the Chicken
- Heat up olive oil in a big pan so it’s shimmering. Drop in the chicken pieces spaced out, so they don’t steam. Let them get golden brown on both sides (about 2 minutes each). They’re done when they’re nicely caramelized and hit 165°F inside. Scoop them onto a plate.
- Soak the Chicken in Lime
- Toss chunks of chicken in a bowl and coat them with lime juice. Add lime zest, paprika, plus salt and pepper, then use your hands to make sure each piece gets covered. Let it sit out for 10-15 minutes. The lime helps tenderize and boosts the flavor fast.
- Pasta & Broccoli Go In Together
- Boil a big pot of well-salted water and cook your pasta just like the box says. Two minutes before the pasta is done, add the broccoli straight in. This saves dishes, and the broccoli gets bright green and crisp-tender. Drain both together and leave them in a colander for now.
- Finish & Serve
- Toss on some fresh parsley for a pop of green and add grated parmesan if you’re feeling it. Serve right in warm bowls so everything stays nice and hot. That’s it — dig in!
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It’s all about the lime zest for me — that bit makes the whole dish sing. First time I made it for my lime-hating sister, she was totally hooked after one bite. Now it’s in her regular meal rotation, but she cranks up the lime even more.
Easy Make Ahead Meal
This one seriously rocks for pre-cooking. Just scoop into containers and stash in the fridge up to four days. The flavors turn even better by day three! When you reheat, add a splash of water or broth to loosen the pasta, then zap it in the microwave. Top with fresh lime to liven things up.
Veggie Swap Ideas
This meal totally adapts as the seasons change. For spring, try throwing in asparagus and peas. In the summer, stuff it with corn or green beans. Fall’s great for butternut squash or brussels sprouts. In winter, hearty greens like kale or spinach work awesome—just stir them in to wilt. Whatever mix-ins you go with, just chop them so they cook at about the same speed.
How to Serve It Up
Make it a party by adding a light arugula salad with a lemony dressing. Garlic bread makes sure you don’t waste the flavorful sauce. Wine-wise, grab a bright Sauvignon Blanc or a no-oak Chardonnay to pair with the citrus. If you’re having a casual family night, put out extras: crushed red pepper, pine nuts, or more parmesan so everyone can fix their own style.
Common Queries
- → What can I do to keep my chicken tender?
Marinating in lime juice and spices helps keep the chicken flavorful and juicy. Don’t let it cook too long—just until it’s golden and cooked through.
- → Can I swap the pasta for another type?
Absolutely! Use whatever pasta you’ve got on hand—try bowtie, rigatoni, or fusilli for a change of texture.
- → Are there other veggies I could use?
You sure can! Mix it up with mushrooms, spinach, asparagus, or even snap peas for extra crunch and variety.
- → Do I really need Parmesan cheese?
Not at all! Skip it or try nutritional yeast if you want a dairy-free option with that cheesy taste.
- → Could I prep this ahead of time?
Of course! Cook the parts ahead and warm them up gently in a pan when you’re ready to eat. A splash of broth or olive oil can help keep it moist.
- → What’s a good alternative to lime juice?
You can swap in lemon juice—it gives a slightly different citrus zing that works just as well.