Recipe finder
Chicken Veneto
- Makes: 4 servings
- Start to Finish 30 mins
Ingredients
-
8
ounces
dried fettuccine or linguine
-
12
ounces
skinless, boneless chicken breast halves
-
2
tablespoons
extra-virgin olive oil
-
1/4
cup
butter
-
3
cloves
garlic, minced
-
1
9 -
ounce package
frozen artichoke hearts, thawed and halved
-
1/4
cup
coarsely chopped pistachio nuts
-
3/4
cup
dry white wine
-
1/4
teaspoon
salt
-
2
tablespoons
snipped fresh Italian (flat-leaf) parsley
-
Cracked black pepper
Directions
- Cook pasta according to package directions. Drain; keep warm.
- Meanwhile, cut chicken 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. 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. Makes 4 servings.
Nutrition Facts
(Chicken Veneto)
Servings Per Recipe 4, fiber (g) 6, cal. (kcal) 583, pro. (g) 31, sodium (mg) 325, iron (mg) 3, calcium (mg) 71, vit. A (IU) 632, chol. (mg) 82, vit. C (mg) 8, sat. fat (g) 8, carb. (g) 51, Fat, total (g) 25