Photo: Chicken with Pistachio-Parsley Pesto Recipe
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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By kategeiss_12805667
New Orleans, 57
on April 13, 2010
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The title of this sounded delicious! However, I am currently eating what remains of the unused pasta with shredded cheddar cheese. This dish was terrible. And although I am no chef, it takes a lot for me to admit when something I make tastes anything less than "ok". I am sorry to say I lost a weeknight but we did get some really good laughs while trying to eat it. So if you're a good sport and up to a challenge, or a fan of food that tastes far to much like eating grass, this dish is for you!
By nickburns25_113...
Vancouver, WA
on January 25, 2010
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It is the rare recipe that I don't make my own way, that is part of the fun. The comments and reviews - even the negative ones help me a lot. I used extra garlic, double the pistachios (toasted them, added a bunch of fresh basil to the fresh parsley, 2 Tbsp. olive oil, 2 tbsp, parmesan, + 1/2 cup to 1 cup of water to the pesto - until it looked like a puree in the food processor instead of chopped veg. I browned the chicken in a pan and deglazed with 1/2c+ chicken broth. Salt and pepper of course. Put the pesto in with the chicken in the pan for just a minute or 2. Add water if needed to get to right consistency. Served on top of thin spaghetti. Since I reheated the sauce and cooked the noodles later, added more liquid to the sauce again (used noodle water. Sprinkle with fresh tomatoes. I give this a 5 because this is by far the best pesto I have ever made or eaten. The heart of this recipe is still all Robin - the pistachios and parsley with the chicken etc. were a great combo.
By dpacker
SC...for now
on October 11, 2009
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As per the recipe, I thought the parsley was too strong and otherwise bland. I added some more broth and tried to spice it up with some salt, pepper, and other spices. It didn't really work. I thought it was pretty bad. I almost put some parmesan in, but decided to try it as it was. I think if I were to cook it again (not likely, I would add more nuts, try the parmesan, and use less parsley. I also think it would be better to not put the sauce on the chicken. Disappointed.
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