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
Ingredients
- 1/2recipe fricasseed chicken
- 1/2cup low-sodium chicken broth
- 2garlic cloves
- 2anchovy fillets
- 2tbsp grated parmesan cheese
- 1/4cup olive oil
- 11/4 c tightly packed fresh basil
Directions
- 1
1/2 Recipe Fricasseed Chicken - with sauce, frozen - or freshly made 2 c Broccoli florets 1/2 c Low-sodium chicken broth
- 2
Place the chicken pieces, broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof casserole or Dutch oven
- 3
Cover the casserole, place it in the oven, turn the oven on to 375F and bake for 20 minutes
- 4
MEANWHILE, MAKE THE PESTO: Combine the remaining 1/2 cup walnuts, garlic, anchovies, cheese, and olive oil in a blender or food processor an
- 5
Add the basil leaves and puree to a coarse paste
- 6
Scrape the pesto into a small bowl and set aside
- 7
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
- 8
Pour the sauce over the chicken and continue to bake, uncovered, another 5 minutes