Chicken with Broccoli & Walnut Pesto

Name: Chicken with Broccoli and Walnut Pesto
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken; broccoli florets; chicken broth; walnuts; garlic cloves; anchovy fillets; parmesan, parmigiano-reggiano cheese, grated; olive oil; basil

Yield

4 servings

Prep

20 min

Cook

35 min

Ready

1 hrs

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
½	each	chicken	*
2	cups	broccoli florets
½	cup	chicken broth
Pesto
1	cup	walnuts
2	each	garlic cloves
2	each	anchovy fillets	*
2	tablespoons	Parmesan cheese grated
¼	cup	olive oil
1 ¼	cups	basil packed	*

Ingredients

Amount	Measure	Ingredient	Features
0.5	each	chicken	*
473	ml	broccoli florets
118	ml	chicken broth

Pesto
237	ml	walnuts
2	each	garlic cloves
2	each	anchovy fillets	*
3E+1	ml	Parmesan cheese grated
59	ml	olive oil
296	ml	basil packed	*

Directions

DEFROST THE FRICASSEED CHICKEN if frozen.

Place the chicken pieces, broccoli florets, broth, and ½ cup of the walnuts in an ovenproof casserole or Dutch oven.

Cover the casserole, place it in the oven, turn the oven on to 375℉ (190℃) F and bake for 20 minutes.

MEANWHILE, MAKE THE PESTO: Combine the remaining ½ cup walnuts, garlic, anchovies, cheese, and olive oil in a blender or food processor and process until blended.

Add the basil leaves and purée 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.