-
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, 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, nuts 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.