Chicken with Pistachio-Parsley Pesto

1. 1

   Cook fusilli according to package directions.

2. 2

   Heat 1 tablespoon of the broth in a large skillet over medium heat.

3. 3

   Add chicken and cook 5 minutes, until golden brown on all sides.

4. 4

   Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic.

5. 5

   Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.

6. 6

   Add sauce to chicken in skillet and cook 1 minute to heat through.

7. 7

   Season, to taste, with salt and black pepper.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.