Chicken with Pistachio-Parsley Pesto

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (1-pound) box fusilli
  • 1/3 cup plus 1 tablespoon reduced-sodium chicken broth, and more if needed
  • 1 pound cubed chicken
  • 1 packed cup fresh parsley leaves
  • 2 tablespoons roasted pistachio nuts
  • 3 cloves garlic, peeled
  • Salt
  • Ground black pepper
Directions

Cook fusilli according to package directions.

Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.

Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.

Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.


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    This recipe is featured in:

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