Pistachio Pesto Chicken with Whole Wheat Spaghetti
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Unrated
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Pistachio Pesto Chicken with Whole Wheat Spaghetti
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil
- 1 pound whole wheat spaghetti
- 1/4 teaspoon red pepper flakes crushed
- 1/4 cup Pecorino Romano cheese finely grated
pesto
- 1 cup pistachios shelled
- 10 basil torn, large leaves
- 1/4 cup flat-leaf parsley torn
- 1 garlic clove
- 1/3 cup Pecorino Romano cheese finely grated
- 1/3-1/2 cup olive oil
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Bring water for pasta to a boil.
- Season chicken on both sides with salt and pepper. Heat a large oven-safe skillet on medium heat and add 2 tablespoons of olive oil. Once hot, add chicken and cook until golden brown on both sides, about 5 minutes each.
- While the chicken is cooking, add pistachios, basil, parsley, garlic and cheese to a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Finish by adding in salt and blending 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.
- While chicken is baking, boil pasta and prepare according to 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. You just want a very light coating of pesto on the noodles. Once chicken is done, remove and spread a little additional pesto on top. Serve together!
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