Chicken with Almond-Parsley Pesto (Robin Miller) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
3. 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.
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