How To make Chicken with Broccoli& Walnut Pesto
1/2 Recipe Fricasseed Chicken
- with sauce, frozen - or freshly made 2 c Broccoli florets
1/2 c Low-sodium chicken broth
PESTO:
1 c Walnut pieces
2 Garlic cloves
2 Anchovy fillets
2 tb Grated Parmesan cheese
1/4 c Olive oil
1 1/4 c Tightly packed fresh basil
DEFROST THE FRICASSEED CHICKEN if frozen. Place the chicken pieces, broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof casserole or Dutch oven. Cover the casserole, place it in the oven, turn the oven on to 375F and bake for 20 minutes. MEANWHILE, MAKE THE PESTO: Combine the remaining 1/2 cup walnuts, garlic, anchovies, cheese, and olive oil in a blender or food processor and process until blended. Add the basil leaves and puree to a coarse paste. Scrape the pesto into a small bowl and set aside. Place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 10 minutes. Pour the sauce over the chicken and continue to bake, uncovered, another 5 minutes. Remove the casserole from the oven and transfer the chicken and broccoli to a serving dish. Add the pesto to the sauce and mix well. Pour the creamy pesto over the chicken and serve immediately.
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How to Make a 5 Ingredient Chicken Gnocchi Broccoli with a Pesto Alfredo Sauce
This is a video of how to make a 5 ingredient chicken gnocchi broccoli with a pesto alfredo dish. You can throw it together for a quick dinner recipe that the whole family with love.
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SPINACH AND WALNUT PESTO WITH PENNE AND GRILLED CHICKEN! VIDEO RECIPE!
This is a great weeknight meal. It's quick and easy to make, and it's super delicious!
What you need:
1 box of penne
FOR PESTO:
3 cups of fresh baby spinach
1/2 cup of extra virgin olive oil
2/3 cup of grated Parmesan cheese
2 tablespoons of minced garlic
1 cup of walnuts, toasted
Salt to taste
FOR GRILLED CHICKEN TENDERS:
1 lb. of chicken tenders
Olive oil
Garlic pepper seasoning to taste
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