Chicken with Almond-Parsley Pesto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 711
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 48
- Cholesterol
- 120
- Sodium
- 506
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
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.