Instructions: Bring a large saucepan of water to boil.

Meanwhile, heat the olive oil in a medium-sized stockpot. Add the zucchini, squash and onion and cook until soft, about 5 minutes. Add the chicken broth, tomato paste, cooked chicken and diced tomatoes. Bring the soup to a boil, then reduce the heat to low, add the pesto and simmer for 10 minutes.

When the pasta water is boiling, add salt, then the noodles. Cook according to package directions until tender, about 5 to 7 minutes.

Divide the noodles among soup bowls, then ladle the hot soup over the top.

This recipe yields 4 to 6 servings.

NOTES : Mary Ellen Rae is a Times Test Kitchen Intern

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