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Recipe by: wolfaerd
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See below ingredients and instructions 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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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