Chicken, Pistachios, Oranges & Olives with Tagliatelle

By á-10070

Ingredients

• 2 oranges
• 1 T. butter
• 2 T. sugar
• 16 oz taliatelle or linguine
• 1/4 cup exra-virgin olive oil
• 1 1/4 lbs skinless, boneless chicken breasts, cut into 1/4 inch wide strips
• 2 shallots, chopped
• 1/2 lb pitted kalamata olives, halves
• 6 whole scallions, cut into 3 inch slivers
• 1 cup raw pistachios, toasted
• 1 t. red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup chopped parsley
• 1/3 up chopped cilantro

Preparation

Step 1

1. With a vegetable peeler, cut off the zest from 1 orange in long strips, then thinly slier. Juice both oranges.
2. In a small pan of boiling water, cook the orange zest for 2 minutes, then drain and rinse under cold water.
3. In a medium skillet, melt the butter over medium-high heat. Add the sugar and reserved orang ejuice, and simmer 5 minutes. Add the zest and cook until the liquid is reduced by half and is syrupy.
4. Cook the pasta according to package directions. Drain, place in a large bowl and toss with 2 T. oil.
5. In a large skillet, heat the remaining 2 T. oil over high heat. Add the chicken and stir fry 5 to 7 minutes.
6. STir in the shallots, olives, scallions and orange-zest mixture, and cook for 2 minutes. Add 3/4 cup of the pistachios and the red pepper flakes.
7. To serve, top the pasta with the Parmesan, then with the chicken mixture. Garnish with the remaining 1/4 cup pistachios, the parsley and cilantro.