Chicken pasta with pesto

Yield: 1 Servings

Ingredients:

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

Instructions:

-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