Chicken With Parsley and Pistachio Pesto over Pasta

• 1 lb fusilli
• 13 cup plus 1 tbsp reduced-sodium chicken broth
• 2 teaspoons olive oil
• 1 lb chicken breast, cut into bite-size chunks
• 1 cup parsley, packed
• 2 tablespoons roasted pistachios
• 3 garlic cloves, peeled

1. Cook pasta according to directions on package.
2. Meanwhile, put 1 tbsp of the broth in a large skillet and cook chicken until golden brown on all sides.
3. I would use 2 tsp olive oil to do this, instead of broth.
4. While chicken in cooking, put parsley, the remaining broth, garlic and pistachios in the blender or a food processor to blend well.
5. Process until smooth.
6. You may want to add a little more broth as this will be the sauce for your pasta.
7. Add parsley sauce to the chicken in the skillet and cook for at least one minute, or until your chicken in cooked through.
8. Season with salt and pepper.
9. Place pasta in serving bowl and pour the chicken and pesto sauce over it.
10. Serve immediately.

fusilli, chicken broth, olive oil, chicken breast, parsley, pistachios, garlic

Taken from www.food.com/recipe/chicken-with-parsley-and-pistachio-pesto-over-pasta-425257 (may not work)