Chicken with Broccoli and Parsley Walnut Pesto

Ingredients

• 1/4 cup walnuts
• 1 large clove garlic, smashed
• 1 cup fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, divided
• 1/8 teaspoon ground black pepper
• 1 tablespoon lemon juice (from 1/2 lemon)
• 2 tablespoons olive oil + 1 teaspoon
• 4 skinless chicken thighs (about 8 ounces each)
• 8 ounces gemelli or penne pasta
• 1/2 pound DOLE® Broccoli Crowns, chopped into florets (about 3 cups)

Directions

1. Toast walnuts and garlic in a dry skillet over medium-high heat for 3 to 4 minutes, until fragrant. Transfer to a food processor. Add the parsley, oregano, and 1/4 teaspoon of salt. With the motor running add the lemon juice and 2 tablespoons olive oil. Transfer mixture into serving bowl.

2. Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat. Season the chicken thighs with remaining 1/4 teaspoon salt and pepper and arrange in skillet. Cook for 10 to 15 minutes turning once, until lightly brown on both sides. Chicken is cooked through and a thermometer inserted in the thickest part measures 160°F.

3. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions. In the last 2 minutes of cooking time, add the broccoli. Drain and transfer pasta and broccoli to serving bowl. Toss to coat. Serve with chicken thighs.