Pistachio-Lime Chicken Linguine

* Exported from CookWorks for MasterCook II *

Pistachio-Lime Chicken Linguine

Recipe By : Qty Bag; Ralph's House Brand (1997)
Serving Size : 4
Preparation Time: 0:20
Categories : Chicken Breast

Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
4 each skinless boneless chicken breast halves
4 tablespoons unsalted butter -- divided
2 tablespoons olive oil
2 cloves garlic -- cut in half
1/2 cup pistachio nuts -- coarsely chopped
2 lime -- juiced
1/4 teaspoon pepper
1 pound linguine -- cooked
1/4 teaspoon lime peel -- grated

Cut each breast half cross-wise in 1/2-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.
Amount Per Serving
Calories 852 (290 cals ff)
Fat 34%; Protein 22%; Carb 44%

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NOTES : MC/phannema 8 Ap 97