Lime Chicken with Pasta

I made this earlier in the week. Thursday I think. I thought it was really good. I wish I'd had fresh limes and fresh parsley. It was still good with lime juice and dried parsley. I changed a lot of the recipe, so there is a link to the original.

Lime Chicken with Pasta

• For the pasta:
• 1 (16 ounce) package dried small pasta shells
• 1 tablespoons olive oil
• 2 tablespoons butter
• 1/3 cup Parmesan cheese
• 2 tablespoons chopped fresh parsley
  
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• For the chicken:
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 clove garlic, sliced
• 2 chicken breast halves (about 1 lb total)- cut into 1 inch pieces
• 1 egg, beaten
• 1/4 cup milk
• 1 1/2 cup bread crumbs
• 1/2 tsp salt
• 1/2 tsp pepper
  
• 2 limes, quartered
• 1/2 cup chicken broth
• 1 (14.5 ounce) can diced tomatoes

1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, pour pasta into a large bowl, and stir in 1 tablespoon olive oil, 2 tablespoons butter, Parmesan, and parsley.
2. Meanwhile, warm 1/3 cup olive oil and 1 tablespoon butter in a large skillet over medium heat. Stir in garlic.
3. In a bowl, whisk together the eggs and milk. Mix salt and pepper with bread crumbs. Dip chicken into egg mixture, then coat with bread crumbs. Place chicken pieces and limes into hot skillet. Cover, and cook until chicken is well browned on the bottom. Turn the chicken, and pour broth into the skillet; cover, and cook until the chicken is browned. Stir in diced tomatoes; cover, and cook about 3 minutes. Remove lime wedges, and serve over pasta.