Yield: 1 servings
|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