Prepare pasta according to package directions. Remove from heat and add 2 tablespoons butter, toss to coat. Set aside and keep warm by covering.

Slice chicken in half, across the length, in a butterfly fashion; careful not to cut all the way through. Season the chicken with salt and pepper. Place 1-2 basil leaves on each piece and top with 2 prosciutto slices. Fold over and secure with toothpick, if needed.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan. Add chicken to pan; cook for 3-4 minutes on each side or until cooked through. Remove chicken from pan and keep warm.

In a small bowl whisk together broth, juice from the lemon, and cornstarch, until smooth. Add to hot pan along with the remaining 1 teaspoon of olive oil; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened.

Place pasta on plate, top with chicken and drizzle with sauce.

Combine shredded cabbage, chunks of pineapple and poppyseed dressing in a mixing bowl. Serve on the side.