Chicken Veneto

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
451
FAT
81%
CHOL
54%
SOD
30%

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Ingredients for 4 servings

2 tablespoons snipped fresh Italian parsley (flat-leaf)

crushed red pepper flakes

1 lime, juice of or lemon, juice of (not the bottled kind)

3 garlic cloves , minced (I used roasted garlic)

3/4 cup dry white wine

1/4 cup butter (or less)

2 tablespoons extra-virgin olive oil

9 ounces frozen artichoke hearts , thawed and halved

1/4 cup toasted coarsely chopped pistachio nut

12 ounces boneless skinless chicken breast halves

8 ounces dried fettuccine or linguine (cooked according to directions)

cracked black pepper

1/4 teaspoon salt

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