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
A 5-Minute Basil Pistachio Pesto that is delicious, vegan & dairy free. Serve on pasta/zucchini noodles, drizzle over baked vegetables or use as a salad dressing! ????CLICK FOR RECIPE????
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???? Ingredients: 1 cup mint ½ cup basil 1/3 cup shelled pistachios 1 clove garlic ¼ teaspoon salt Juice of 1/2 lime 1/3 cup extra virgin olive oil
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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.
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Chilli-Lime Pistachio Pate
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Chilli-Lime Pistachio Pate Recipe by Chaya-Ryvka Diehl theLivingVision.com Chaya@theLivingVision.com 2 C Red Bell 1/3 Cup Rough Chopped Scallions 1 Medium Clove Garlic 2 C loosely packed and rough chopped Cilantro 2 tsp. Chilli Powder ¼ C Lime Juice 1 tsp. High Mineral Sea Salt ¼ C Living Tree Pistachio Butter 1 tsp. Living Tree Cumin Oil ⅓ C Cold Pressed Olive Oill ½ C +2 Tbs. Raw Pistachio's ⅔ C Chopped and packed Dino Kale ¼ to ½ inch medium Jalapeno Optional Pulse in your food processor fitted with the s blade attachment to desired texture/consistency. Eat as a dip. filling for a romaine leaf, in a nori roll, or in any other way your heart desires. Store refrigerated for up to 4 days. Enjoy!
Recipe Chicken with Pistachio-Parsley Pesto
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