Recipe - Chicken Pasta With Pesto

2 cup Uncooked rigatoni (about 4
ounces)
2 cup One fourth inch slices zucchini
(about 2 medium)
1/3 cup Chopped onion
1 md Carrot, cut into julienne
strips
2 teaspoon Olive or vegetable oil
3 cup Cutup 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 10inch skillet over medium heat
3 to 4 minutes, stirring frequently, until zucchini is crisptender. 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