1. Cook pasta according to package directions; drain & keep warm. 2. Meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips. 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. Remove chicken from skillet with a slotted spoon; discard pan drippings. 5. In same skillet, melt butter over medium heat. 6. Add garlic; cook and stir for 15 seconds; remove from heat. 7. Add artichokes, pistachios and wine & return to heat. 8. Bring to boiling; reduce heat. 9. Simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using. 10. Return chicken to the skillet. 11. Cook for 1 to 2 minutes more or until heated through. 12. To serve, arrange the pasta on 4 individual dinner plates or a large platter. 13. Spoon the chicken mixture over the pasta. 14. Sprinkle with parsley and cracked black pepper to taste. 15. Serve immediately. ---------------------------------------------------------------------------
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Ingredients
