Chicken Veneto
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 8 ounces dried fettuccine (cooked according to directions) or 8 ounces linguine (cooked according to directions)
- 12 ounces boneless skinless chicken breast halves
- 1 limes, juice of (not the bottled kind) or 1 lemon, juice of (not the bottled kind)
- 2 tablespoons extra virgin olive oil
- 1/4 cup butter (or less)
- 3 garlic cloves, minced (i used roasted garlic)
- 9 ounces frozen artichoke hearts, thawed and halved
- 1/4 cup toasted coarsely chopped pistachio nut
- 3/4 cup dry wine
- 1/4 teaspoon salt
- 2 tablespoons snipped fresh italian parsley (flat-leaf)
- cracked black pepper
- crushed red pepper flakes
Recipe
- 1 cook pasta according to package directions; drain & keep warm.
- 2 meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips.
- 3 in a very large skillet, cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
- 4 remove chicken from skillet with a slotted spoon; discard pan drippings.
- 5 in same skillet, melt butter over medium heat.
- 6 add garlic; cook and stir for 15 seconds; remove from heat.
- 7 add artichokes, pistachios and wine & return to heat.
- 8 bring to boiling; reduce heat.
- 9 simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using.
- 10 return chicken to the skillet.
- 11 cook for 1 to 2 minutes more or until heated through.
- 12 to serve, arrange the pasta on 4 individual dinner plates or a large platter.
- 13 spoon the chicken mixture over the pasta.
- 14 sprinkle with parsley and cracked black pepper to taste.
- 15 serve immediately.
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