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
Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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Recipe - Chicken with Pistachio-Parsley Pesto
INGREDIENTS:
●1 (1-pound) box fusilli
●1/3 cup plus 1 tablespoon reduced-sodium chicken broth , and more if needed
●1 pound cubed chicken
●1 packed cup fresh parsley leaves
●2 tablespoons roasted pistachio nuts
●3 cloves garlic , peeled
●Salt
●Ground black pepper
Chicken w/ Pistachio Citrus Sauce - Food Exposed
We can all be as active as Steve with this high protein dish -- perfect for lunch or dinner - Chicken with Pistachio Citrus Sauce!
Ingredients:
4 ea. orange
1 lb. chicken breast
¼ tsp. black pepper
2 tsp. canola oil
2 tsp. orange zest
2 tbsp. green onions, minced
1 tsp. dijon mustard
2 tbsp. pistachio nuts, toasted
1 cup orange juice
½ cup reduced sodium chicken broth
Directions:
1. Halve one or more oranges and squeeze to get 1/2 cup juice. Slice the remaining oranges,
2. Sprinkle the chicken with pepper and salt, if desired.
3. Saute chicken in the oil until cooked through but still moist and tender.
4. Over medium-high heat, add the juice, zest, green onion, chicken broth and mustard to the pan drippings, stirring to make a sauce. A
5. Add the orange slices and pistachios. Heat through and pour over chicken.
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Creamy Vegan Pantry Pasta
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Printable recipe here:
Chef Phillip Cropper - Chicken Pistachio
Roasted Herb Chicken with Pistachio Salsa
Roasted chicken thighs are easy to make, but ordinary. Dress them up by rubbing an herb paste under the skin to season the meat and create a ton of flavor without a lot of work. It's important to use fresh herbs when making the paste because fresh herbs have a brighter, cleaner flavor than dried ones.
Use a mortar and pestle or finely chop the herbs together to release the oils, intensifying the fragrance. This recipe uses chicken thighs but you could use skin-on chicken breast or even a whole chicken. The key is to separate the chicken skin from the flesh, leaving the sides of the skin attached, creating a pocket for the herbs, to seal in the flavor.
The pistachio salsa is a delightful accompaniment to the chicken and also tastes great with any white fish. It can be made up to a day ahead. Use raw unsalted pistachios because roasted pistachios won't absorb as much of the oil. The grated lemon peel adds a touch of acidity and the parsley and chives add fresh flavor notes.
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here: