Chicken & oranges with linguine

I found this recipe in a magazine several years ago and recently decided to make it again. It is a prefect dish to make this time of year as this is orange season and we have friends and neighbors giving us lots of oranges. This dish is delicious and very colorful. You can make the chicken the day before and add the pistachios when reheating it.

2 oranges
1 tbsp. butter
2 tbsp. sugar
16 oz. linguine
1/4 cup extra-virgin olive oil
1 1/4 lb. skinless, boneless chicken breasts, cut into 1/4 inch wide strips
2 shallots, chopped
1/2 lb. kalamata olives, halved
6 whole scallions, cut into 3 inch slivers
1 cup raw pistachios, toasted
1 tsp. red pepper flakes
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped parsley
1/3 cup chopped cilantro

1. With a vegetable peeler, cut off the zest from 1 orange in long strips, then thinly sliver. Juice both oranges.
2. In a small pan of boiling water, cook the orange zest for 2 minutes, then drain and rinse under cold water.
3. In a medium skillet, melt the butter over medium heat. Add the sugar and reserved orange juice, and simmer 5 minutes. Add the zest and cook until the liquid is reduced by half and syrupy.
4. Cook the pasta according to package directions. Drain, place in a large bowl and toss with 2 tablespoons oil.
5. In a large skillet, heat the remaining 2 tablespoons oil over high heat. Add the chicken and stir-fry 5 to 7 minutes.
6. Stir in the shallots, olives, scallions and orange-zest mixture, and cook for 2 minutes. Add 3/4 cup of the pistachios and the red pepper flakes.
7. To serve, top the pasta with the Parmesan, then with the chicken mixture. Garnish with the remaining 1/4 cup pistachios, the parsley and cilantro.