Chicken with Pistachio-Parsley Pesto

Serves N/A

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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.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 and ground black pepper

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Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 servings