Veneto Chicken Recipes

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CHICKEN VENETO



Chicken Veneto image

Was looking for something to cook with chicken or some way new to prepare it and voila - I found this in Midwest Living ( a newsletter that I got as an introductory offer) We marinated it with fresh lime juice for a few minutes, didn't call for roasted garlic but I had some so I used it, & the rest is just scrumptious! Enjoyed it with haricots verts - mixed with onions - delicious. However, the sauce was so great that I paired it with rice. The Cubans love having a sauce to put on their white rice, served at almost every meal!!!!

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 583.9, Fat 25.6, SaturatedFat 9.7, Cholesterol 127.7, Sodium 328.3, Carbohydrate 50.5, Fiber 5.3, Sugar 2.3, Protein 31.4

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  • Meanwhile, cut chicken 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.
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