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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 over medium heat. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Add chicken to the pan 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 Parmesan, oil, lemon juice, pistachios, ricotta, garlic and the remaining 1/8 teaspoon each salt and 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 the remaining 1 tablespoon Parmesan cheese.