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Recipe courtesy of Robin Miller

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Total:: 26 min
Prep:: 20 min
Cook:: 6 min

Yield:: 4 servings

Level:: Easy

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
12 ounces angel hair pasta, cooked

Almond-Parsley Pesto:

1 packed cup fresh parsley leaves
1/3 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 tablespoons olive oil, or more as needed
2 tablespoons toasted slivered almonds
3 cloves garlic
1/2 teaspoon salt

Directions

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.

In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.

Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.

My Private Notes

Name: Chicken with Almond-Parsley Pesto
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped onion; 1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces; 12 ounces angel hair pasta, cooked; 1 packed cup fresh parsley leaves; 1/3 cup sour cream; 1/4 cup freshly grated Parmesan cheese; 3 tablespoons olive oil, or more as needed; 2 tablespoons toasted slivered almonds; 3 cloves garlic; 1/2 teaspoon salt