Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This recipe turns walnuts into a rich, bread-thickened sauce that, in the Liguria region (on Italy's northwest coast), is traditionally used to dress pasta.

Domenica Marchetti
Recipe by Cooking Light May 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim crusts from bread. Chop bread; combine bread and broth in a small bowl. Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.

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  • Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.

  • Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.

  • To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half on each serving; top each with about 2 1/2 tablespoons sauce. Sprinkle 1 teaspoon chopped parsley over each serving.

Nutrition Facts

286 calories; calories from fat 24%; fat 7.6g; saturated fat 1.4g; mono fat 1.8g; poly fat 3.2g; protein 42.4g; carbohydrates 11.5g; fiber 2.6g; cholesterol 100mg; iron 2.8mg; sodium 586mg; calcium 59mg.
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