Pistachioed Lime Chicken

This terrific recipe for Pistachioed Lime Chicken was submitted by Marcy Wheeler of Claymont, Delaware.

Recipe Ingredients:

2 whole broiler-fryer chicken breasts, halved, skinless and boneless
4 tablespoons butter - divided use
2 tablespoons olive oil
2 medium garlic cloves, cut in half
1/2 cup pistachio nuts (natural color), coarsely chopped
2 limes, juiced
1/4 teaspoon freshly ground pepper
1 pound linguine, cooked al dente according to package instructions
1/4 teaspoon grated lime peel

Cooking Directions:

1. Cut each breast half cross-wise in 1/2-inch strips.
2. In large skillet, 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 skillet.
3. Add chicken and cook about 10 minutes or until chicken is fork tender. Remove chicken from skillet and keep warm.
4. Add pistachio nuts to skillet; stir until lightly toasted. Stir in lime juice and pepper.
5. Return chicken to skillet; stir to coat with pistachio mixture.
6. Toss remaining 2 tablespoons butter with cooked linguine; place on serving dish and top with chicken mixture. Sprinkle with grated lime peel.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.