Chicken Veneto

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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