Our dinner in February was special to me because I hadn’t seen Ali and the girls for what felt like forever. You know how sometimes life determines your schedule without allowing you to have input? Yeah, that’s what is has been like recently. So the chance to sit down to a (hopefully) delicious meal with a great friend while kids screamed their happiness in the background was just what I needed.
There was a little setback in my luxuriating that I will not go into detail about. After all, I’m trying to entice you to try out this fabulous recipe and I don’t want to risk turning your stomach. I’ll just say that it had to do with dogs and meat. Ali came to the rescue and handled the situation. She’s such a good friend. Okay, now on to the foods!
I have always loved lime chicken recipes in restaurants, but because I’m not a big fan of touching raw meat and I’m terrified of undercooked poultry, I never tried to make it for myself. It was time to be brave. I donned my gloves and got to work. My fear overrode my senses, and I cooked the chicken a bit too long, but it was still very tasty! The fresh lime juice added a zing and freshness that made me think of (and long for) spring. Of course, the cheesecake bites were decadent. I don’t think I need to convince you of that.
- 2 tablespoons Olive oil
- 1 lb chicken breast, diced
- salt and pepper
- 3 garlic cloves, minced
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chicken broth
- 1 tablespoon fresh cilantro, chopped
- 2/3 cups heavy cream
- 2/3 cups milk
- 1/2 cup mozzarella, grated
- 8 oz linguine pasta
- 1 teaspoon fresh cilantro, chopped
- Heat olive oil in a large skillet on medium-hot heat. Season diced chicken with salt and pepper, add to the hot skillet, and cook for about 5 minutes until done. Remove from the skillet.
- To the same skillet, add minced garlic, lime juice, and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
- Add heavy cream and milk. Bring to boil, then immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
- Cook pasta according to package instructions, drain, reserving some cooked pasta water.
- Add pasta to the sauce, along with the half of the chicken. Mix everything in.
- Top with the remaining half of the chicken and more chopped cilantro.
- Sprinkle with fresh lime juice, serve, and enjoy!
And then we have the cheesecake bites! These were awfully rich and awfully good.
- 8 oz light cream cheese, softened
- 1 cup sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon vanilla
- 1 cup white chocolate, melted
- 1 cup dark chocolate, melted
- In a large bowl, beat cream cheese until smooth.
- Add milk gradually and continue beating until combined.
- Stir in lemon juice and vanilla.
- Freeze mixture for at least 2 hours.
- Line a baking sheet with wax paper, and scoop onto it 1 1/2 inch balls of frozen mixture. Freeze again for 20 minutes.
- Melt chocolates.
- Dip balls into chocolates and return to sheet.
- Allow to harden and enjoy!
Sources: Lime chicken recipe found at Julia’s Album, and cheesecake bites recipe is a product of Sendsations.