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  1. Exported from CookWorks for MasterCook II

  2. Pistachio-Lime Chicken Linguine

  3. Recipe By : Qty Bag; Ralph's House Brand (1997)

  4. Serving Size : 4

  5. Preparation Time : 0:20

  6. Categories : Chicken Breast

  7. Amount Measure Ingredient -- Prep -- -- --

  8. 4 each skinless boneless chicken breast halves

  9. 4 tablespoons unsalted butter -- divided

  10. 2 tablespoons olive oil

  11. 2 cloves garlic -- cut in half

  12. 1/2 cup pistachio nuts -- coarsely chopped

  13. 2 lime -- juiced

  14. 1/4 teaspoon pepper

  15. 1 pound linguine -- cooked

  16. 1/4 teaspoon lime peel -- grated

  17. 1/2-inch strips. In large frypan, place

  18. tablespoons of the butter and olive oil; heat over medium temperature until

  19. butter foams. Add garlic and cook until soft, being careful not to brown.

  20. Remove garlic from frypan. Add chicken and cook about 10 minutes or until

  21. chicken is fork tender. Remove chicken from frypan and keep warm. Add pistachio

  22. nuts to frypan; stir until lightly toasted. Stir in lime juice and pepper.

  23. Return chicken to frypan; stir to coat with pistachio mixture. Toss remaining 2

  24. tablespoons butter with cooked linguini; place on serving dish and top with

  25. chicken mixture. Sprinkle with grated lime peel. Amount Per Serving

  26. Calories 852 (290 cals ff)

  27. 34%; Protein 22%; Carb 44% - - - - - - - - - - - - - - - - - -

  28. 8 Ap

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