Made This Recipe? Add Your Photo

Total Time
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!!!!

Ingredients Nutrition


  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.