Farfalle with Cilantro Pesto

Farfalle with Cilantro Pesto

Dinner ready in 30 minutes! Enjoy this pasta and chicken recipe – perfect if you love Italian cuisine.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

3
cups uncooked farfalle (bow-tie) pasta (6 ounces)
2
tablespoons olive or vegetable oil
3
tablespoons plain yogurt
2
teaspoons lime juice
1/4
cup grated Parmesan cheese
1
tablespoon slivered almonds, toasted
2
cloves garlic
1/8
teaspoon pepper
1
cup firmly packed fresh cilantro
2
teaspoons olive or vegetable oil
1 1/2
cups cut-up cooked chicken or turkey (about 8 ounces)
2
medium yellow summer squash or zucchini, cubed (about 3 cups)
8
cherry tomatoes, cut into fourths
  1. Cook and drain pasta as directed on package. Place 2 tablespoons oil, the yogurt, lime juice, cheese, almonds, garlic, pepper and cilantro in blender. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.
  2. Heat 2 teaspoons oil in 10-inch skillet over medium heat. Cook chicken and squash in oil, stirring occasionally, until squash is crisp-tender. Stir in cilantro mixture, pasta and tomatoes; cook until hot.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 395
    • (Calories from Fat 145),
    • (Saturated Fat 16g,),
  • Cholesterol 50mg;
  • Sodium 170mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 3g,
  • Protein 26g;
*Percent Daily Values are based on a 2,000 calorie diet.