Chicken Veneto Recipes

CHICKEN VENETO

Chicken Veneto image

Was looking for something to cook with chicken or some way new to prepare it and voila - I found this in Midwest Living ( a newsletter that I got as an introductory offer) We marinated it with fresh lime juice for a few minutes, didn't call for roasted garlic but I had some so I used it, & the rest is just scrumptious! Enjoyed it with haricots verts - mixed with onions - delicious. However, the sauce was so great that I paired it with rice. The Cubans love having a sauce to put on their white rice, served at almost every meal!!!!

Provided by Manami

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces dried fettuccine (cooked according to directions) or 8 ounces linguine (cooked according to directions)
12 ounces boneless skinless chicken breast halves
1 limes, juice of (not the bottled kind) or 1 lemon, juice of (not the bottled kind)
2 tablespoons extra virgin olive oil
1/4 cup butter (or less)
3 garlic cloves, minced (I used roasted garlic)
9 ounces frozen artichoke hearts, thawed and halved
1/4 cup toasted coarsely chopped pistachio nut
3/4 cup dry white wine
1/4 teaspoon salt
2 tablespoons snipped fresh Italian parsley (flat-leaf)
cracked black pepper
crushed red pepper flakes

Steps:

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

Nutrition Facts : Calories 583.9, Fat 25.6, SaturatedFat 9.7, Cholesterol 127.7, Sodium 328.3, Carbohydrate 50.5, Fiber 5.3, Sugar 2.3, Protein 31.4

CHICKEN VENEZIANA

Chicken Veneziana image

A delicious Italian meal. This is from "Rillo's", a local Italian restaurant. My DH doesn't like snow peas, so I omit them. He loves prosciutto so I buy extra. This meal is great served with garlic bread.

Provided by ckambic

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs boneless skinless chicken breasts, cut into cubes
6 tablespoons butter, divided
1/3 lb sliced mushrooms
1 clove garlic, minced
1 quart light cream
salt and fresh pepper
2 tablespoons chopped parsley
1 1/2 cups frozen peas
1 cup fresh snow pea
1/8 cup parmesan cheese
1/2 cup shredded provolone cheese or 1/2 cup mozzarella cheese
1/4 cup prosciutto ham, sauteed in some butter,& broken into pieces (imported-buy at deli)
1 lb capellini, cooked

Steps:

Saute chicken cubes in 2 Tbsp butter.
Remove with slotted spoon and set aside.
Saute mushrooms in same skillet.
Remove with slotted spoon and set aside.
Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
Boil on high heat just till slightly thickened.
Add frozen peas; cook 5 minutes.
Add chicken, mushrooms, parmesan, and snow peas.
Heat through until snow peas are just tender.
Place cooked, drained cappellini on large platter.
Spoon some chicken sauce over pasta to cover it, reserving some sauce.
Top with provolone& prosciutto.
Broil until cheese melts.
Serve with extra chicken sauce on the side.

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Web 2011-08-31 In same skillet, melt butter over medium heat. Add garlic; cook and stir for 15 seconds. Remove from heat. Add artichokes, pistachios …
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Meanwhile, cut chicken into bite-size strips. 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. Remove chicken from skillet with a slotted spoon; discard pan drippings.
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