add to shopping list Ingredients

1 Fresh Boneless Chicken Breast
6 TBSP Unsalted Butter (1/2 for pasta)
2 Portions Angel Hair Pasta
1/4 Cup Freshly Shucked Pistachios

Preparation

Boil salted water for pasta. Rinse off and pat dry chicken breast. Cut lengthwise into two even pieces, hold together and slice 1/2 " medallions. Heat skillet and toss in 3 TBSP butter. When butter is melted and bubbling a light golden color, place the chicken pieces into the hot skillet; reduce heat to medium and cook about 2 minutes on both sides. Turn off the heat and remove skillet from burner. Allow to sit for a few minute to absorb the juices. Once it cools a little, pull the chicken (like pulled pork) to have uneven pieces. In the meantime cook pasta 4 to 6 minutes. Drain all but 2 tablespoons of pasta water (set aside) and place cooked pasta into a serving bowl with 2 TBSP of butter. Salt to taste, but not too much, because the pistachios are a bit salty. Take a sandwich bag, pour the nuts inside and with perhaps a wooden mallet, break the nuts into smaller pieces and a little bit of crumbs. Take a fork and scrub off some of the cooked bits from the bottom of the skillet and add to your pasta, for fuller flavor. Place
everything into the bowl, garnish with some grated parmesan cheese, toss and enjoy!

Post a Question or Comment

Reviews

12/31/09

Theresa111 says:

I'm going to cook this tomorrow.

1/07/10

Theresa111 says:

This is a fantastic recipe. I hope you will prepare it because it is really really good. FOrgive me for tooting my horn. Beep. Beep. It's 2010.

1/07/10

Anniepooh says:

This looks so great! Can't wait to try it.

Post A Review