Garlic Lime Chicken Bucatini

Bucatini? This pasta gem was an adventure to find...until I realized it's sold at Hy-Vee. It's thicker than spaghetti with a hole that goes right down the middle. I think it was designed for slurping.

Anyways, this dish is my take on something I ate at Flying Mango - a taste explosion in Beaverdale. If you haven't been there before, then you should probably go. Just google them and make your reservation now.

Here's what you'll need

2 chicken breasts

3 limes

2 lemons

1 zucchini chopped

some mushrooms chopped

4-6 garlic cloves, depending on the size, minced

2 tablespoons butter

1 tablespoon olive oil

1+ teaspoon red pepper

1 mango chopped

1 package bucatini pasta

This one requires some marinating for at least a couple hours if not overnight. Put your two chicken breasts in a plastic bag or a container that closes. Add the juice of two limes and one lemon. Throw the leftover limes and lemon in the bag too. 

So I forgot to take pictures when I started this, but I then I remembered about half way through.

When you're ready to start cooking, chop your chicken into small pieces.

Boil your water and cook the pasta according to the package directions.

While that's cooking, turn your pan on medium heat. Add oil. Then add your garlic. Let it sizzle for just a few moments so you don't burn it. Now add your chicken. Sprinkle some, but not all, of your red pepper flakes on the chicken when it starts to cook. 

When your chicken is almost cooked, add your veggies and cook until they're done.

Set this mix aside. Here's what it looks like. Look, a picture!

Now turn your heat down a little. Add a drizzle of olive oil and the butter. Melt the butter. Watch it so you don't go overboard and burn it.

Once the butter is melted add your pasta and mix. Add the juice of your last lime. Add more red pepper flakes. If you love the spicy, you can add more and more until you're happy. Just mix it all up.

Once the butter is evenly mixed through the pasta, add your meat and veggies.
Then chop up your mango and scatter some piece on top of each plate.

The sweetness of the mango blends into the tang of the lime and then they both roll into the cream of the garlic-butter sauce. Every few bites you get the pep of the red pepper. And it's a damn good time!