Cut each breast half cross-wise in 1/2" strips. In large frying pan,
place 2 tb butter and olive oil; heat over medium temperature until
butter foams. Add garlic and cook until soft, being careful not to
brown. Remove garlic. Add chicken and cook about 10 minutes or until
chicken is fork tender. Remove chicken and keep warm. Add pistachio
nuts; stir until lightly toasted. Stir in lime juice and pepper.
Return chicken to pan; stir to coat with pistachio mixture. Toss
remaining 2 tb butter with cooked linguini; place on serving dish and
top with chicken mixture. Sprinkle with grated lime zest.
