Chicken with Pistachio-Parsley Pesto (Robin Miller) |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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 |
Directions:
1. Cook fusilli according to package directions.
2. 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.
3. 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.
4. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.
|
|