Chicken with Almond-Parsley Pesto

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
• 12 ounces angel hair pasta, cooked
• 1 packed cup fresh parsley leaves
• 1/3 cup sour cream
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons olive oil, or more as needed
• 2 tablespoons toasted slivered almonds
• 3 cloves garlic
• 1/2 teaspoon salt

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook, stirring, for 2 minutes.
3. Add the chicken and cook until golden brown on all sides, about 5 minutes.
4. In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
5. Add the sauce to the chicken in the skillet and cook for 1 minute to heat through.
6. Serve the chicken and sauce over the pasta.

olive oil, onion, chicken, hair pasta, parsley, sour cream, freshly grated parmesan cheese, olive oil, almonds, garlic, salt

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