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Mojito Chicken with Spaghetti

This recipe for Mojito Chicken with Spaghetti, lime, mint, and rum will hit all the right bells and whistles on your taste buds!

A Mojito Chicken breast on a white plate with lime slices, mint, peas, and spaghetti.
 

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Having recently been on a wonderful 7-day cruise to the Caribbean, I'm trying hard to recapture some of the flavors we experienced while we were away. 

One of my absolute favorite things that I indulged in on vacation was the Mojito cocktails.  Minty, zesty, rum laden, and tropically delicious! Oh, baby, those were soooo good !!

Here then, is my version of a Mojito cocktail - on a dinner plate!

MOJITO CHICKEN with SPAGHETTI     


For the chicken:
3-4 boneless, skinless chicken breasts
4-5 limes, zested first and then juiced (reserve the zest for later)
3 cloves garlic, grated
¼ cup rum (light or dark)
2 tablespoons chopped fresh mint leaves
2 tablespoons olive oil
salt and pepper to taste
½ cup water
1 pound spaghetti

-In a small bowl, mix the lime juice, garlic, rum, and mint leaves.  Pour over the chicken breasts and allow to marinate for at least 30 minutes.
-After your chicken has marinated, remove from liquid and pat the chicken dry on both sides with paper towels.  Discard the marinade.

-Salt and pepper each breast to taste.
-In a large saute pan, over medium-high heat, add the olive oil and the brown chicken on each side for approximately 8 minutes per side. Add the water. Reduce the heat to low and cover.
-Continue cooking the chicken on low for 15 minutes (or until the juices run clear and it is completely cooked through).

 

-While the chicken is cooking, prepare your spaghetti according to the package directions but cut the cooking time short by 2 minutes.
-Meanwhile, combine the following ingredients to make a light sauce for the spaghetti:
 
For the spaghetti:
¼ cup extra virgin olive oil
4-5 limes, juiced
3-4 cloves garlic, minced
1 teaspoon red pepper flakes
2 tablespoons mint leaves, chopped
zest of 2-3 limes
1 cup frozen peas
lime zest and chopped mint for garnish (if desired)
 
-In a small bowl, whisk together the oil, lime juice, garlic, red pepper flakes, mint, and zest.
-Drain the spaghetti and add the frozen peas, tossing to combine.  
-On low heat, add the olive oil and mint mixture to the spaghetti and continue to heat for an additional 3-4 minutes.
-Toss it all together and plate with the chicken breast topping the spaghetti.
-Garnish with additional lime zest and mint if desired.
 
 
 

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  1. Maranda says

    This sounds great! Was it as delicious as it looks??? Yum!

    Reply

  2. Megan'sCookin' says

    Sounds like you had one delicious time! Love all the flavors.

    Reply

  3. kat says

    I love marinating chicken in alcohol & I love mojitos so this is a winner

    Reply

  4. Elle says

    Oh my gosh, I love this! All of these flavors are calling to me, and it's making me hungry.

    Reply

  5. RJ Flamingo says

    You know how much I love those mojito flavors - sounds right up my alley!

    Reply