Pistachio Pesto Chicken

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NUTRITION per serving: 162 Calories; 4g Fat; 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 3

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  • 4

Ingredients

  • 1/3 cup low sodium chicken broth, divided
  • 1 pound boneless skinless chicken breast meat, cubed
  • 1 cup packed parsley leaves
  • 2 tablespoons dry-roasted pistachio nuts
  • 3 cloves garlic, peeled
  • Salt and pepper, to taste

Preparation

Step 1

In a large skillet, heat 2 teaspoons of broth over medium heat; add chicken and cook for 5 minutes or 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 for 1 minute to heat through; salt and pepper to taste. Serve immediately.

SERVING SUGGESTION: Whole wheat couscous and a salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure chicken broth is gluten free.

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