Chicken Pasta With Pesto Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Uncooked rigatoni, about 4 ounces
2 cup: 1/4 inch slices zucchini, about 2 medium
1/3 cup: Chopped onion,
1 medium: Carrot, cut into julienne strips
2 tsp: Olive or vegetable oil,
3 cup: Cut-up cooked chicken Pesto,
2 tbsp: Olive oil,
1 tbsp: Plain non fat yogurt,
2 tsp: Lemon juice,
14 cup: Grated Parmesan cheese,
1 tbsp: Pine nuts,
2: To 3 cloves garlic,
1 cup: Firmly packed fresh basil leaves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp