Cut each chicken breast half cross-wise into 1/2-inch strips. Place 2 tablespoons of the butter in a large frying pan. Add oil and heat at medium temperature until butter foams. Add garlic and cook until soft, being careful not to burn. Remove garlic from pan. Add chicken and cook about 10 minutes – or until chicken is fork tender. Remove chicken from pan and keep warm. Add pistachioes to pan and stir until lightly toasted. Add lime juice and pepper. Return chicken to pan and coat with pistachio mixture.

Toss remaining 2 tablespoons of butter with just cooked linguini. Place in serving dish and top with chicken mixture. Sprinkle with lime peel.

 

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