Chicken Veneto

Directions

1. 1
   Cook pasta according to package directions; drain & keep warm.
2. 2
   Meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips.
3. 3
   In a very large skillet, cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
4. 4
   Remove chicken from skillet with a slotted spoon; discard pan drippings.
5. 5
   In same skillet, melt butter over medium heat.
6. 6
   Add garlic; cook and stir for 15 seconds; remove from heat.
7. 7
   Add artichokes, pistachios and wine & return to heat.
8. 8
   Bring to boiling; reduce heat.
9. 9
   Simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using.
10. 10
    Return chicken to the skillet.
11. 11
    Cook for 1 to 2 minutes more or until heated through.
12. 12
    To serve, arrange the pasta on 4 individual dinner plates or a large platter.
13. 13
    Spoon the chicken mixture over the pasta.
14. 14
    Sprinkle with parsley and cracked black pepper to taste.
15. 15
    Serve immediately.