The Lechasseurs' Recipes

Only the "keepers"

Baja Lime Pasta

This pasta will transport you - before you know it you'll be driving along the Baja coast, in a convertable with the top down, warm wind in your hair, the salt encrusted on your body. And you'll be thinking, "Why can't I be back home making Johanna and Mary Jo's Baja Lime Pasta ... NOT."


1 lb. rotini
2 boneless chicken breasts
2 cups stock or water
1 lime, juiced
½ cup chopped fresh coriander
S & P to taste

2 tbsp olive oil
1 Vidalia onion, diced
1 tbsp (or to taste) diced jalapeño
2 limes, juiced
3 cups diced tomatoes
1 cup chopped yellow pepper
1 cup cooked black beans
½ cup chopped fresh coriander
½ cup shredded Monterey Jack or Chedder
2 avocados, pitted and chopped (Squeeze lemon over to prevent browning)

GARNISH with fresh coriander



Cook pasta in a large pot of salted, boiling water.

To poach chicken, put chicken, stock, juice of 1 lime, ½ cup coriander and S & P in a medium saucepan. Poach at medium heat for 12 to 15 minutes. Remove chicken from poaching liquid. When cool enough to handle, shred the meat.

In a large sauté pan cook the onion in olive oil until soft.

Add the shredded chicken, jalapeño, the juice of 2 limes, the tomatoes, yellow pepper, black beans, ½ cup coriander and cheese. Transfer to a platter and top with chopped avocado and black pepper. Garnish with coriander.

Serves 6 sides, 4 mains

By My Side: 125 Delicious Side Dishes that Make the Meal, Mary Jo Eustace and Johanna Weinstein, p.31.