Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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