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Spaghetti with Chicken and Pistachio Sage Pesto (Spaghetti con Pesto di Pistacchi, Salvia e Petto di Pollo)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1/2 cup dividedextra virgin olive oil
1 poundchicken breast, boneless, skinless, cut into strips
to tastesalt
to tastefreshly ground black pepper
1 cuppistachio nuts, shelled
1 clovegarlic
8-10 leavesfresh sage
1/2 cupParmigiano cheese, freshly grated
1 box (16 ounces)BARILLA Spaghetti


BRING a large pot of water to a boil.
HEAT 2 tablespoons of olive oil in a large skillet over medium heat.
ADD chicken; season with salt and pepper. Saute for 3-4 minutes or until cooked through; set aside.
ADD remaining olive oil, pistachios, sage, garlic and cheese to a blender and process until smooth. Season with salt and pepper if desired and set aside.
COOK pasta according to package directions. While the pasta is cooking, thin pesto with small amounts of the pasta cooking water until desired consistency is reached.
DRAIN pasta, reserving additional pasta cooking water if additinal thinning is needed and return pasta to pot.
ADD chicken and pesto sauce. Toss and serve




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