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Pistachio Pesto Chicken from TheFoodCharlatan.com
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5 from 1 vote

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.


  • 4 chicken breasts, boneless, skinless
  • 1 teaspoon salt
  • 1 teaspoon 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 pistachios, shelled
  • 10 basil leaves, large, torn
  • 1/4 cup parsley, flat leaf, torn
  • 1 clove garlic
  • 1/3-1/2 cup olive oil
  • 1/4 teaspoon salt


  • 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.



Serving: 0.25 cups, Calories: 880 kcal, Carbohydrates: 95 g, Protein: 25 g, Fat: 49 g, Saturated Fat: 8 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 31 g, Cholesterol: 7 mg, Sodium: 817 mg, Potassium: 604 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 562 IU, Vitamin C: 7 mg, Calcium: 156 mg, Iron: 6 mg