| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Grains | Pasta, Poultry, Salads | 1 | Servings | |
INGREDIENTS
| 2 | c | Uncooked rigatoni (about 4 ounces) |
| 2 | c | 1/4 inch slices zucchini (about 2 medium) |
| 1/3 | c | Chopped onion |
| 1 | md | Carrot, cut into julienne strips |
| 2 | ts | Olive or vegetable oil |
| 3 | c | Cut-up cooked chicken Pesto |
| 2 | tb | Olive oil |
| 1 | tb | Plain non fat yogurt |
| 2 | ts | Lemon juice |
| 14 | c | Grated Parmesan cheese |
| 1 | tb | Pine nuts |
| 2 | To 3 cloves garlic | |
| 1 | c | Firmly packed fresh basil leaves |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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