How To make Pistachio Lime Chicken Linguine

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%