Chicken Veneto

• 8 ounces dried fettuccine (cooked according to directions) or 8 ounces linguine (cooked according to directions)
• 12 ounces boneless skinless chicken breast halves
• 1 limes, juice of (not the bottled kind) or 1 lemon, juice of (not the bottled kind)
• 2 tablespoons extra virgin olive oil
• 1/4 cup butter (or less)
• 3 garlic cloves, minced (I used roasted garlic)
• 9 ounces frozen artichoke hearts, thawed and halved
• 1/4 cup toasted coarsely chopped pistachio nut
• 3/4 cup dry white wine
• 1/4 teaspoon salt
• 2 tablespoons snipped fresh Italian parsley (flat-leaf)
• cracked black pepper
• crushed red pepper flakes

1. Cook pasta according to package directions; drain & keep warm.
2. Meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips.
3. 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.
4. Remove chicken from skillet with a slotted spoon; discard pan drippings.
5. In same skillet, melt butter over medium heat.
6. Add garlic; cook and stir for 15 seconds; remove from heat.
7. Add artichokes, pistachios and wine & return to heat.
8. Bring to boiling; reduce heat.
9. Simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using.
10. Return chicken to the skillet.
11. Cook for 1 to 2 minutes more or until heated through.
12. To serve, arrange the pasta on 4 individual dinner plates or a large platter.
13. Spoon the chicken mixture over the pasta.
14. Sprinkle with parsley and cracked black pepper to taste.
15. Serve immediately.

directions, chicken, kind, extra virgin olive oil, butter, garlic, hearts, pistachio nut, dry white wine, salt, fresh italian parsley, cracked black pepper, red pepper

Taken from www.food.com/recipe/chicken-veneto-315868 (may not work)