Nutritious broccoli florets and fragrant basil team up to produce a flavorful, healthy pesto which coats the lean chicken and fiber-rich whole wheat Pennsylvania Dutch Ribbons in this dish. Serve with a side salad for quick, easy, and healthy meal the whole family will love!
Boil water and cook the noodles according to package instructions.
Meanwhile, combine broccoli florets and basil leaves in a food processor or blender, and pulse until the broccoli and basil are chopped very finely.
Add the pine nuts to the food processor and continue to pulse until they are also chopped very finely.
Add the parmesan cheese, salt, lemon juice, and garlic, and process until well combined.
Add the olive oil and process until mixture is smooth.
When the noodles are done, drain and return to the pot. Add the pesto and cooked chicken cubes and stir until noodles and chicken are coated. If needed, turn heat on low for a few minutes to keep the mixture warm.
Garnish with extra broccoli florets and/or basil leaves (optional) and serve.
You don't have to use wide noodles for this recipe, you can actually use whatever pasta you like.
If your pesto seems a little thin, add a bit more of the non-liquid ingredients for the pesto, then pulse until smooth.
Many people like to add salt to their pasta water, and it does make for tastier pasta. However, I often skip that step, so it is definitely optional. If you would like to add salt, use about 1 tablespoon of salt per 4 quarts of water.