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%
How To make Pistachio Lime Chicken Linguine's Videos
A 5-Minute Basil Pistachio Pesto that is delicious, vegan & dairy free. Serve on pasta/zucchini noodles, drizzle over baked vegetables or use as a salad dressing! ????CLICK FOR RECIPE????
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???? Ingredients: 1 cup mint ½ cup basil 1/3 cup shelled pistachios 1 clove garlic ¼ teaspoon salt Juice of 1/2 lime 1/3 cup extra virgin olive oil
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Abbie
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Source: Hy-Vee Seasons Health 2015.
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