2
medium yellow summer squash or zucchini, cubed (about 3 cups)
8
cherry tomatoes, cut into fourths
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
395
Calories from Fat
145
Saturated Fat
16g
Cholesterol
50mg
Sodium
170mg
Total Carbohydrate
40g
Dietary Fiber
3g
Protein
26g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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