Chicken Veneto
This 30-minute dinner includes a sauce made with artichoke hearts, pistachios and wine. It's served with chicken and pasta to make a complete meal.
Ingredients
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8 ounces dried fettuccine or linguine
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12 ounces skinless, boneless chicken breast halves
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2 tablespoons extra-virgin olive oil
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1/4 cup butter
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3 cloves garlic, minced
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1 9-ounce package frozen artichoke hearts, thawed and halved
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1/4 cup coarsely chopped pistachio nuts
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3/4 cup dry white wine
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1/4 teaspoon salt
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2 tablespoons snipped fresh Italian (flat-leaf) parsley
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Cracked black pepper
Directions
1.
Cook pasta according to package directions. Drain; keep warm.
2.
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.
3.
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.
4.
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 information
Calories 583, Total Fat 25 g, Saturated Fat 8 g, Cholesterol 82 mg, Sodium 325 mg, Carbohydrate 51 g, Fiber 6 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 7%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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