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.
Nutrition per serving may change if servings are adjusted.
6 ounces whole-grain medium shell pasta or shell pasta
4 ounces large broccoli florets
Nonstick cooking spray
1 pound skinless, boneless chicken breast halves, halved horizontally
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh basil leaves
¼ cup shredded Parmesan cheese
4 teaspoons olive oil
2 tablespoons lemon juice
2 tablespoons pistachio nuts
2 tablespoons fat-free ricotta cheese
1 clove garlic
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 ⅓ cup pasta water; keep warm.
Meanwhile, coat an unheated large skillet with cooking spray. Heat skillet over medium heat. Sprinkle chicken with ⅛ 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 ⅛ 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.