Pistachio-Lime Chicken Linguine

Name: Pistachio-Lime Chicken Linguine
Yield: 4
Cuisine: Fusion
Ingredients: chicken breasts; butter; olive oil; garlic; pistachio nuts; limes; black pepper; pasta, linguine; lime zest

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient
4	each	chicken breasts skinless, boneless, halved
4	tablespoons	butter unsalted, divided
2	tablespoons	olive oil
2	cloves	garlic cut in half
½	cup	pistachio nuts coarsely chopped
2	each	limes juiced
¼	teaspoon	black pepper
1	pound	pasta, linguine cooked
¼	teaspoon	lime zest grated

Ingredients

Amount	Measure	Ingredient
4	each	chicken breasts skinless, boneless, halved
6E+1	ml	butter unsalted, divided
3E+1	ml	olive oil
2	cloves	garlic cut in half
118	ml	pistachio nuts coarsely chopped
2	each	limes juiced
1.3	ml	black pepper
453.6	g	pasta, linguine cooked
1.3	ml	lime zest grated

Directions

Cut each breast half cross-wise in ½-inch strips.

In large frypan, place 2 tablespoons 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 frypan. Add chicken and cook about 10 minutes or until chicken is fork tender. Remove chicken from frypan and keep warm. Add pistachio nuts to frypan; stir until lightly toasted. Stir in lime juice and pepper.

Return chicken to frypan; stir to coat with pistachio mixture.

Toss remaining 2 tablespoons butter with cooked linguini; place on serving dish and top with chicken mixture.

Sprinkle with grated lime peel.