Name: Chicken with Pistachio-Parsley Pesto
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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.