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Anthony's Lime Chicken with Pasta

"Breaded chicken breasts are pan-fried in olive oil, butter, and sliced garlic, then simmered with white wine, diced tomatoes, and lime wedges; served over pasta shells covered with olive oil, butter, Parmesan, and parsley."

Ingredients :

For the pasta:
1 (sixteen ounce) package dried small pasta shells
3 tablespoons olive oil
2 tablespoons butter
half of cup Parmesan cheese
2 tablespoons chopped sparkling parsley
For the chicken:
half cup olive oil
three tablespoons butter
1 clove garlic, sliced
four (6 ounce) skinless, boneless bird breast halves - cut into 2 inch portions
salt and pepper to taste
2 eggs, beaten
1/four cup milk
1 cup bread crumbs
2 limes, quartered
half cup white wine
1 (14.5 ounce) can diced tomatoes

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H

Bring a huge pot of gently salted water to boil. Add pasta, and cook until al dente, about 8 to 10 mins. Drain, pour pasta into a big bowl, and stir in three tablespoons olive oil, 2 tablespoons butter, Parmesan, and parsley.
Meanwhile, warm half of cup olive oil and three tablespoons butter in a big skillet over medium warmth. Stir in garlic.
Season bird portions with salt and pepper. In a bowl, whisk together the eggs and milk. Dip hen into egg mixture, then coat with bread crumbs. Place chicken portions and limes into warm skillet. Cover, and prepare dinner until chook is nicely browned on the bottom. Turn the bird, and pour wine into the skillet; cowl, and prepare dinner till the chicken is browned. Stir in diced tomatoes; cover, and cook approximately three mins. Remove lime wedges, and serve over pasta.

Notes :

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