Chicken with Pistachio-Parsley Pesto

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 and ground black pepper Cook fusilli according to package directions. 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. 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. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately over fusili noodles.