Project Description

Skillet Chicken Cordon Bleu with Creamy Dijon Sauce


  • For the pesto:
  • 3/4 cup packed fresh cilantro
  • 1/3 cup shelled roasted pistachios
  • 1 jalapeno, seeds removed
  • 2 cloves garlic
  • 1/2 lime, juiced
  • 3 tablespoons avocado or olive oil
  • 2-3 tablespoons water, to thin pesto
  • ½ teaspoon salt
  • Freshly ground black pepper
  • For the shrimp:
  • 1/2 tablespoon olive oil
  • 1 pound Freemont Fish Raw Shrimp, deveined and tails off
  • ½ teaspoon garlic powder
  • Freshly ground salt and pepper
  • For the pasta:
  • 10 oz liveGfree Gluten Free Brown Rice Spaghetti
  • To garnish:
  • 1/4 cup Happy Farms goat cheese
  • Extra cilantro
  • Chopped roasted pistachios


  1. Make the pesto by adding the following to the bowl of a food processor: cilantro, pistachios, jalapeño, garlic cloves, lime juice, olive oil, water and salt and pepper. Process until smooth, scraping down the sides and processing again, if necessary.
  2. Next cook the shrimp: add olive oil to a large skillet or pan and place over medium high heat. Add in shrimp, garlic powder and salt and pepper; cook until shrimp is no longer pink. Remove from heat and set aside.
  3. Cook the pasta until al dente, according to the directions on the package. Drain pasta, then add back to pot. Stir in the pesto and shrimp until well coated. Add pasta to bowls and garnish with goat cheese, a few cilantro leaves and a sprinkle of crushed pistachios. Serve immediately. Makes about 4 servings.

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