Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
• 12 ounces angel hair pasta, cooked
• 1 packed cup fresh parsley leaves
• 1/3 cup sour cream
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons olive oil, or more as needed
• 2 tablespoons toasted slivered almonds
• 3 cloves garlic
• 1/2 teaspoon salt

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Instructions

1. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
2. In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
3. Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.