Chicken pasta with pesto

Yield: 1 servings

Measure Ingredient
2 cups Uncooked rigatoni (about 4 ounces)
2 cups 1/4 inch slices zucchini (about 2 medium)
⅓ cup Chopped onion
1 medium Carrot, cut into julienne strips
2 teaspoons Olive or vegetable oil
3 cups Cut-up cooked chicken Pesto
2 tablespoons Olive oil
1 tablespoon Plain non fat yogurt
2 teaspoons Lemon juice
14 cups Grated Parmesan cheese
1 tablespoon Pine nuts
2 \N To 3 cloves garlic
1 cup Firmly packed fresh basil leaves

Prepare Pesto. Cook rigatoni as directed on package; drain.

Cook zucchini, onion and carrot in oil in 10-inch skillet over medium heat 3 to 4 minutes, stirring frequently, until zucchini is crisp-tender. Stir in chicken. Heat about 3 minutes or just until chicken is hot. Stir in rigatoni and pesto. Toss until well coated.

Heat until hot.

6 servings. directions for pesto: Place all ingredients in blender in order listed. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.

From the files of Al Rice, North Pole Alaska. Feb 1994

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