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


Recipe Summary

25 mins
35 mins


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

3/4 cup pasta mixture and 4 ounces chicken
381 calories; protein 33.8g; carbohydrates 35.3g; dietary fiber 5.7g; sugars 2.9g; fat 11.9g; saturated fat 2.4g; cholesterol 78mg; vitamin a iu 442.7IU; vitamin c 30.4mg; folate 28.2mcg; calcium 111.9mg; iron 2.1mg; magnesium 89.9mg; potassium 574.7mg; sodium 407.3mg.

4 lean protein, 2 starch, 1 fat, 1/2 vegetable