In the mood for something a little different? Try this light citrus chicken and linguine dish. It's fast, simple and easy to cook plus it's a uniquely satisfying alternative to the otherwise boring chicken and pasta dish.
Pistachio Lime Chicken
(Makes 4 Servings)
| 4 boneless skinless breasts | 2 limes, juiced | ¼ grated lime peel | ||
| 4 Tbsp butter, divided | 2 Tbsp olive oil | 2 medium garlic cloves cut in half | ||
| ¼ tsp freshly ground pepper | ½ cup pistachio nuts (natural color) coarsely chopped | |||
| 1 lb linguini, cooked al dente | ||||
| Directions: | ||||
| Cut each breast half cross-wise in ½ inch strips. In large fry pan, place 2 Tbsp of the butter and olive oil; heat over medium temperature until butter foams. Add garlic and cook until soft, being careful not to brown. Remove garlic from fry pan. Add chicken and cook about 10 minutes or until chicken is fork tender. Remove chicken from fry pan and keep warm. Add coarsely chopped pistachio nuts to fry pan; stir until lightly toasted. Stir in lime juice and pepper. Return chicken to fry pan; stir to coat with pistachio mixture. Toss remaining 2 Tbsp of butter with cooked linguini; place on serving dish and top with chicken mixture. Sprinkle with grated lime peel. | ||||
