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%
 
      - - - - - - - - - - - - - - - - - -
 
 NOTES : MC/phannema 8 Ap 97