CHICKEN VENETO

Chicken Veneto image

Provided by Manami

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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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

Steps:

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.