Ingredients
- 8 oz. dried fettuccine or linguine
- 12 oz. skinless, boneless chicken breast halves, cut into bite-size strips
- 2 T. olive oil
- 1/4 cup butter
- 3 cloves garlic, minced
- 1 (9 oz.) pkg. frozen artichoke hearts, thawed and halved
- 3/4 cup dry white wine
- 1/4 cup coarsely chopped pistachio nuts
- 1/4 t. salt
- 2 T. fresh parsley
- cracked black pepper
Preparation
Step 1
Cook pasta according to package directions; drain. Return to hot pan; cover and keep warm.
Meanwhile, in very large skillet cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink. Using slotted spoon, remove chicken from skillet; discard pan drippings.
In same skillet, melt butter over medium heat. Add garlic; cook and stir for 15 seconds. Remove from heat. Stir in artichokes, wine, pistachio nuts, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Return chicken to skillet. Cook for 1 to 2 minutes more or until heated through, stirring occasionally.
To serve, arrange pasta on 4 dinner plates or a large platter. Spoon chicken mixture over pasta. Sprinkle with parsley and pepper.