Chicken with Pistachio-Parsley Pesto

• 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

1. Cook fusilli according to package directions.
2. Heat 1 tablespoon of the broth in a large skillet over medium heat.
3. Add chicken and cook 5 minutes, until golden brown on all sides.
4. Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic.
5. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
6. Add sauce to chicken in skillet and cook 1 minute to heat through.
7. Season, to taste, with salt and black pepper.
8. Serve immediately.

fusilli, chicken broth, chicken, parsley, nuts, garlic, salt, ground black pepper

Taken from www.foodnetwork.com/recipes/robin-miller/chicken-with-pistachio-parsley-pesto-recipe.html (may not work)