Ingredients Jump to Instructions ↓

  1. 1 (1-pound) box fusilli

  2. 1/3 cup plus 1 tablespoon reduced-sodium chicken broth , and more if needed

  3. 1 pound cubed chicken

  4. 1 packed cup fresh parsley leaves

  5. 2 tablespoons roasted pistachio nuts

  6. 3 cloves garlic , peeled

  7. Salt

  8. Ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook fusilli according to package directions.

  2. 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.

  3. 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.

  4. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.


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