Parsley Pesto

I had a bunch of parsley left after a turkey-loaf I made last week, so I searched for parsley recipes on Food Network's cite and found THIS.  I liked it for two reasons:  cheap and healthy.  Parsley is much cheaper than basil, and the recipe calls for chicken broth instead of olive oil.  I found we had to season it with a generous portion of salt and ground pepper, but the flavor was pleasing.  Also, I used Jalapeno pistachios.  Why?  Cause they were the only roasted ones I could find at the store (that weren't $5).  I liked the kick that gave to the pasta.  I'm sure you could find the same kick by adding a sprinkle of crushed red peppers.  Well, here's the story:

•  1 (1-pound) box fusilli
• 1/3 cup plus 1 tablespoon reduced-sodium chicken broth, and more if needed
• 1 pound cubed chicken
• 1 packed cup fresh parsley leaves
• 2 tablespoons roasted pistachio nuts
• 3 cloves garlic, peeled
• Salt
• Ground black pepper

1. Cook fusilli according to package directions (I used a different pasta, still a curly one though).

2. Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.

3. Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.

4. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.

It would have been nice to sprinkle on some parmesan cheese, but mine is frozen.  I also think this would be really yummy on veggies.  We had it with brocoli and I used the last head to "clear my plate" and it was yummy!  If I were really ambitious I'd try it on some wraps or panini's too.