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Ingredients

• 425 gms spaghetti, cooked as directed in package
• 1/3 cup fresh milk
• 1 large egg
• 2 tbsps margarine, melted
• 3/4 cup fine dry breadcrumbs
• 1/2 tsp ground cumin
• 1 tsp ground paprika
• 500 gms chicken breast fillet, halved
• 1/4 cup coriander lime pesto
• 2 tbsps plain yogurt
• 1 tbsp fresh lime juice 1 to 2 tbsps hot water
• salt & pepper to taste
• Coriander lime pesto:
• 1 cup packed cilantro sprigs, washed well
• 1/2 cup parsley, washed well
• 1/4 cup walnuts, chopped coarsley
• 1/3 cup olive oil
• 3 tbsps Parmesan or Romano cheese, grated
• 1/4 tsp lime zest, grated
• 2 cloves garlic

Instructions

1. In a bowl whisk together the milk, egg, and melted margarine. Season with salt & pepper; set aside. In a shallow dish, combine breadcrumbs, cumin, paprika, season to taste with salt & pepper.
2. Dip chicken breast in milk mixture, letting excess drip off, and dredge in breadcrumbs mixture. Arrange chicken in a foil-lined oven proof dish. Broil chicken, until cooked through, about 7 minutes on each side.
3. Whisk together in a small saucepan over medium heat 1/4 cup pesto, yogurt, lime juice and hot water. Season with salt and pepper; set aside.
4. To assemble dish, toss together pasta remaining pesto. Transfer to a warm platter. top pasta with a grilled chicken and drizzle with pesto and yogurt sauce.
5. Procedure for Coriander lime pesto: Blend together in a food processor until smooth. Season to taste with salt and pepper.

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