PISTACHIO CHICKEN PASTA

Chicken, garlic, pistachios, limes and linguine team up to make this one of the best pasta dishes ever! It's an easy, yet gastronomic adventure.

4 boneless, skinless chicken breasts, cut in strips
1/2 stick butter
2 tablespoons olive oil
2 medium garlic cloves, halved
1/2 cup pistachio nuts, coarsely chopped
2 limes
1/4 teaspoon each of pepper and grated lime rind
1 lb. linguine, cooked

Place 2 tablespoons of the butter and the olive oil in a deep frying pan; cook together until it foam. Add garlic and cook until brown; remove. Add chicken and cook until fork tender; remove. Add nuts to pan and toast lightly. Stir in pepper, juice of two limes and peel. Re-add chicken and the rest of the butter and stir well. Toss the chicken/pistachio mixture with the warm, cooked linguine and serve.
Serves 4

“People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding fresh lime juice to scalloped potatoes try to understand that there must be a reason for this.”~Fran Lebowitz, Metropolitan Life (1978)