5 from 3 votes
Pistachio Pesto Chicken
This pesto pistachio chicken is goooood. You can't say no to chicken and pasta. Pretty simple too, the hardest part is making the pesto.
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
Servings:
4
Servings
Calories:
880 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4 chicken breast boneless, skinless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil
- 1 pound angel hair spaghetti whole wheat
- 1/4 teaspoon red pepper flakes crushed
- 1/4 cup Pecorino Romano cheese finely grated
- 1 cup pistachio shelled
- 10 basil large, torn, leaves
- 1/4 cup parsley flat leaf, torn
- 1 clove garlic
- 1/3-1/2 cup olive oil
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Pat chicken dry so that it will brown properly. Season chicken on both sides with salt and pepper. Heat a large oven-safe skillet (I used cast iron) on medium heat and add 2 tablespoons of olive oil. When the oil starts to shimmer, add chicken and cook until golden brown on both sides. It will take about 4-5 minutes each.
- While the chicken is cooking, shell your pistachios. Try not to eat them all. Add pistachios, basil, parsley, garlic and cheese to a food processor. Blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. I used a bit more than this; the more you add, the more spreadable it will be. It's up to you. Add in 1/4 teaspoon of salt and blend once more. Spread a thin layer of pesto on top of each chicken breast in the skillet, then place in the oven and bake for 15 minutes, or until a meat thermometer reads 165.
- Boil the pasta according to package directions. Once finished, drain pasta and toss with remaining 2 tablespoons of olive oil, about 1/4 cup of pesto, the red pepper flakes and grated pecorino. Add more pesto to taste. Once chicken is done, remove and spread a little more pesto on top. Serve with the pasta.
Cup of Yum
Notes
- Source: How Sweet Eats
Nutrition Information
Serving
0.25cups
Calories
880kcal
(44%)
Carbohydrates
95g
(32%)
Protein
25g
(50%)
Fat
49g
(75%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
31g
(155%)
Cholesterol
7mg
(2%)
Potassium
604mg
(13%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
562IU
(11%)
Vitamin C
7mg
(8%)
Calcium
156mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 880
% Daily Value*
| Serving | 0.25cups | |
| Calories | 880kcal | 44% |
| Carbohydrates | 95g | 32% |
| Protein | 25g | 50% |
| Fat | 49g | 75% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 31g | 155% |
| Cholesterol | 7mg | 2% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 156mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.