Chicken Veneto

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Total Time
30mins
Prep
15 mins
Cook
15 mins

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!!!!

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Ingredients

Nutrition

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.