1/2 cup shredded Mozzarella or 1/4 cup shredded Parmesan cheese
1/2 cup chopped, toasted California walnuts
Polenta or hot cooked pasta
Preparation
Melt butter in a large skillet over medium-high heat. Add chicken and onion; cook for 10 minutes, stirring occasionally, until chicken and onions are golden brown.
Add broth, sun-dried tomatoes and pesto; reduce heat to medium-low and simmer for 10 minutes or until sauce is slightly reduced and chicken is very tender.
Sprinkle with cheese and walnuts; cover and cook for a few minutes more to melt cheese. Serve over polenta or pasta, if desired.
This pasta dish is so simple to prepare, starting with canned chicken and frozen broccoli. Add a light Parmesan cheese sauce and crunchy walnuts to finish the dish!
Tender chicken breast crusted with California walnut panko and parmesan blend, seared and oven baked with California walnut lemon mustard aioli, pickles, and shredded lettuce.
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