| 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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“Don’t confuse God’s patience with his final response”