Chicken Veneto - cooking recipe

Ingredients
    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 white wine
    1/4 teaspoon salt
    2 tablespoons snipped fresh Italian parsley (flat-leaf)
    cracked black pepper
    crushed red pepper flakes
Preparation
    Cook pasta according to package directions; drain & keep warm.
    Meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips.
    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.
    Remove chicken from skillet with a slotted spoon; discard pan drippings.
    In same skillet, melt butter over medium heat.
    Add garlic; cook and stir for 15 seconds; remove from heat.
    Add artichokes, pistachios and wine & return to heat.
    Bring to boiling; reduce heat.
    Simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using.
    Return chicken to the skillet.
    Cook for 1 to 2 minutes more or until heated through.
    To serve, arrange the pasta on 4 individual dinner plates or a large platter.
    Spoon the chicken mixture over the pasta.
    Sprinkle with parsley and cracked black pepper to taste.
    Serve immediately.

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