Chicken Veneto Recipes

CHICKEN VENETO

Steps:

• Cook pasta according to package directions; drain & keep warm.
• Meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips.
• 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.
• Remove chicken from skillet with a slotted spoon; discard pan drippings.
• In same skillet, melt butter over medium heat.
• Add garlic; cook and stir for 15 seconds; remove from heat.
• Add artichokes, pistachios and wine & return to heat.
• Bring to boiling; reduce heat.
• Simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using.
• Return chicken to the skillet.
• Cook for 1 to 2 minutes more or until heated through.
• To serve, arrange the pasta on 4 individual dinner plates or a large platter.
• Spoon the chicken mixture over the pasta.
• Sprinkle with parsley and cracked black pepper to taste.
• Serve immediately.

CHICKEN VENEZIANA

Steps:

• Saute chicken cubes in 2 Tbsp butter.
• Remove with slotted spoon and set aside.
• Saute mushrooms in same skillet.
• Remove with slotted spoon and set aside.
• Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
• Boil on high heat just till slightly thickened.
• Add frozen peas; cook 5 minutes.
• Add chicken, mushrooms, parmesan, and snow peas.
• Heat through until snow peas are just tender.
• Place cooked, drained cappellini on large platter.
• Spoon some chicken sauce over pasta to cover it, reserving some sauce.
• Top with provolone& prosciutto.
• Broil until cheese melts.
• Serve with extra chicken sauce on the side.