Farfalle with Cilantro Pesto

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

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Prep Time 15 min
Total Time 30 min
Servings 4

Ingredients

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

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Directions

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.