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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta according to package directions; drain. Return pasta to hot pan; cover and keep warm.
Meanwhile, in a very large skillet, heat oil over medium heat. Add chicken; cook for 8 to 12 minutes or until no longer pink (170°F), turning once. Remove chicken from pan; discard pan drippings.
In the same pan, melt butter over medium heat. Add garlic; cook and stir for 15 seconds. Stir in artichokes, wine, pistachios and salt. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Return chicken to pan. Cook for 1 to 2 minutes or until heated through. Transfer chicken to a cutting board; cut diagonally into 1-inch slices.
Arrange the cooked pasta on dinner plates or a large serving platter; top with the sliced chicken. Spoon artichoke mixture over chicken and pasta. Sprinkle with parsley, additional pistachios (if desired) and pepper.