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.