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