Recipe for Chicken Pasta with Pesto 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 cup Uncooked rigatoni (about 4 ounces)
2 cup 1/4 inch slices zucchini (about 2 medium)
1/3 cup Chopped onion
1 med Carrot, cut into julienne strips
2 tsp Olive or vegetable oil
3 cup Cut-up cooked chicken Pesto
2 tbl Olive oil
1 tbl Plain non fat yogurt
2 tsp Lemon juice
14 cup Grated Parmesan cheese
1 tbl Pine nuts
2 x To 3 cloves garlic
Instructions:
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.

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