Skillet Chicken Cordon Bleu with Creamy Dijon Saucekitch2022-05-01T08:21:00-04:00
Skillet Chicken Cordon Bleu with Creamy Dijon Sauce
For the pesto:
3/4cuppacked fresh cilantro
1/3cupshelled roasted pistachios
1jalapeno, seeds removed
3tablespoonsavocado or olive oil
2-3tablespoonswater, to thin pesto
Freshly ground black pepper
For the shrimp:
1poundFreemont Fish Raw Shrimp, deveined and tails off
Freshly ground salt and pepper
For the pasta:
10ozliveGfree Gluten Free Brown Rice Spaghetti
1/4cupHappy Farms goat cheese
Chopped roasted pistachios
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.
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.
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.