 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Was looking for something to cook with chicken or some way new to prepare it and voila - I found this in Midwest Living ( a newsletter that I got as an introductory offer) We marinated it with fresh lime juice for a few minutes, didn't call for roasted garlic but I had some so I used it, & the rest is just scrumptious! Enjoyed it with haricots verts - mixed with onions - delicious. However, the sauce was so great that I paired it with rice. The Cubans love having a sauce to put on their white rice, served at almost every meal!!!! 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 |
Directions:
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.
|
|