Chicken with Pistachio-Parsley Pesto

Ingredients

• 1 pound meat from a rotisserie chicken cubed
• 1 cup parsley leaves fresh packed
• 1 pound fusilli 
• 3 cloves garlic peeled
• 4 servings ground pepper black
• 0.3 cup chicken broth reduced-sodium
• 2 tablespoons roasted pistachio nuts 
• 4 servings salt 

Equipment

• frying pan
• blender

Directions

1. Cook fusilli according to package directions.
2. Heat 1 tablespoon of the broth in a large skillet over medium heat.
3. Add chicken and cook 5 minutes, until golden brown on all sides.
4. 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.
5. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper.
6. Serve immediately.