Chicken with Pistachio-Parsley Pesto

fusilli, chicken, broth, garlic

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 for Chicken with Pistachio-Parsley Pesto Recipe

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.

Read the full directions on Food Network