Recipe adapted from Robin Miller. The almond-parsley pesto makes the dish absolutely delicious. However if you were allergic to nuts you could leave the almonds out. I used a whole wheat pasta when I made this dish but you can use what you like best.

Ingredients

  • 2 Teaspoons olive oil
  • 1/2 Cup chopped onion
  • 1 1/4 Lbs. boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 10 Ounces angel hair pasta, cooked
  • 1 Packed cup fresh parsley leaves
  • 1/3 Cup sour cream
  • 1/4 Cup Parmesan cheese
  • 1/8 Cup Olive oil, or more as needed
  • 2 Tablespoons toasted slivered almonds
  • 3 Cloves garlic
  • 1/2 Teaspoon salt

Directions

Heat 2 teaspoons oil in a large skillet over medium heat. Add the onion and cook, stirring for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5-7 minutes.

In a blend, combine the remaining ingredients, except the pasta, and process until smooth, adding more oil if necessary to create a sauce-like consistency.

Add the sauce to the chicken in the skillet and cook for 1 minutes to heat through. Serve the chicken and sauce over the pasta.