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Chicken with Broccoli and Walnut Pesto

 

13

Yield

4

servings

Prep

20

min

Cook

35

min

Ready

1

hrs

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

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 35085% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 92mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 21g
Vitamin A 22% Vitamin C 58%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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