Title: Chicken pasta with pesto
 Categories: Pasta, Poultry, Salads
      Yield: 1 Servings
 
      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