Chicken Veneto Recipe

Name: Chicken Veneto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Veneto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Veneto

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