2 cup uncooked rigatoni (about 4 ounces)
2 cup 1/4 inch slices zucchini (about 2 m; edium)
1/3 cup chopped onion
1 medium carrot, cut into julienne strips
2 teaspoon olive or vegetable oil
3 cup cut-up cooked chicken pesto
2 tablespoon olive oil
1 tablespoon plain non fat yogurt
2 teaspoon lemon juice
14 cup grated parmesan cheese
1 tablespoon pine nuts
2 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.
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