Boil pasta until its el dante.
Strangely enough this dish works best from a cool frypan.
Place oil, onions, garlic and chicken into frypan and turn on heat to full.
When chicken has poched in the oil for approx 2mins, (should be able to tear chicken slices apart quite freely when cooked.)
Timing is of the essence as you do not want to burn the garlic and onions.
Quickly throw in the pistashios, torn basil,chilli (optional) and cooked pasta. Take off heat immediately and season with fresh cracked pepper, and 2 liberal pinches of salt.
Toss or stir (depending on your individual skill)and serve in bowls immediately. A handful of shaved parmesan atop. Enjoy!
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 2|
|Calories from Fat: 515 (73%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 440.9mg||15 %|
|Potassium 613.5mg||16 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 13.7g|
|Protein 34g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 709
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