Chicken-Pasta Primavera
INGREDIENTS:
2 c Uncooked rigatoni (about 4 -Pesto
-ounces) 2 tb Olive oil
2 c 1/4 inch slices zucchini 1 tb Plain non fat yogurt
-(about 2 medium) 2 ts Lemon juice
1/3 c Chopped onion 14 c Grated Parmesan cheese
1 md Carrot, cut into julienne 1 tb Pine nuts
-strips 2 To 3 cloves garlic
2 ts Olive or vegetable oil 1 c Firmly packed fresh basil
3 c Cut-up cooked chicken -leaves
2 c Uncooked rigatoni (about 4 -Pesto
-ounces) 2 tb Olive oil
2 c 1/4 inch slices zucchini 1 tb Plain non fat yogurt
-(about 2 medium) 2 ts Lemon juice
1/3 c Chopped onion 14 c Grated Parmesan cheese
1 md Carrot, cut into julienne 1 tb Pine nuts
-strips 2 To 3 cloves garlic
2 ts Olive or vegetable oil 1 c Firmly packed fresh basil
3 c Cut-up cooked chicken -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.
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.