STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Friday, November 27, 2009

Tuesday - Chicken With Pistachio Parsley Pesto 12/1

by Robin Miller and found at http://www.foodnetwork.com/recipes/robin-miller/chicken-with-pistachio-parsley-pesto-recipe/index.html

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:
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.

No comments:

Post a Comment