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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.29 Kcal (2229 kJ) | ||
| Calories from fat | 77.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 13% | |
|---|---|---|---|
| Cholesterol | 15.87mg | 5% | |
| Sodium | 27258.76mg | 1136% | |
| Potassium | 490mg | 10% | |
| Total Carbs | 86.9g | 29% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 27.22g | 54% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 3.6mg | 20% | |
| Calcium | 235.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 210.48 Kcal (881 kJ) | ||
| Calories from fat | 30.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 13% | |
|---|---|---|---|
| Cholesterol | 6.28mg | 5% | |
| Sodium | 10778.6mg | 1136% | |
| Potassium | 193.75mg | 10% | |
| Total Carbs | 34.36g | 29% | |
| Sugars | 1.03g | 10% | |
| Dietary Fiber | 1.52g | 15% | |
| Protein | 10.77g | 54% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 1.4mg | 20% | |
| Calcium | 93.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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