The pesto in this recipe is made with broccoli, pistachio nuts and ricotta cheese. It's a nice alternative to basil pesto, and works well with the chicken and whole-grain pasta in this easy main dish recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large saucepan cook pasta according to package directions adding broccoli to pan for the last 6 minutes of cooking time. Using a slotted spoon, remove broccoli from pasta and transfer broccoli to a food processor. Drain pasta reserving 1/3 cup pasta water; keep warm.

  • Meanwhile, coat an unheated large skillet with cooking spray. Heat skillet over medium heat. Sprinkle chicken with 1/8 teaspoon each of the salt and black pepper. Add chicken to the skillet and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once.

  • For broccoli pesto, in a food processor combine cooked broccoli, basil, 3 tablespoons of the Parmesan cheese, the olive oil, lemon juice, pistachios, ricotta cheese, garlic and remaining 1/8 teaspoon salt and black pepper. Process until finely chopped.

  • To serve, toss pasta with broccoli pesto adding reserved pasta water, if necessary. Divide pasta mixture among four serving plates. Slice chicken breasts. Arrange chicken over pasta. Sprinkle with remaining 1 tablespoon Parmesan cheese.

Nutrition Facts

381 calories; 11.9 g total fat; 2.4 g saturated fat; 78 mg cholesterol; 407 mg sodium. 575 mg potassium; 35.3 g carbohydrates; 5.7 g fiber; 3 g sugar; 33.8 g protein; 443 IU vitamin a iu; 30 mg vitamin c; 28 mcg folate; 112 mg calcium; 2 mg iron; 90 mg magnesium;