Pasta with Fresh Vegetables and Cilantro Pesto

Pasta with Fresh Vegetables and Cilantro Pesto

Toss chicken and vegetables with pasta to enjoy a hearty dinner. Cilantro pesto made using yogurt provides a tasty addition to this recipe.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

6

servings

Cilantro Pesto
1 1/2
cups firmly packed fresh cilantro leaves
1/2
cup grated Romano cheese (2 oz)
1/4
cup chopped walnuts
1
clove garlic
1/4
cup olive oil
4
tablespoons Greek plain yogurt, from 6 oz container
Pasta
1
package (12 oz) orecchiette (tiny disks) pasta, 3 cups
1
tablespoon olive oil
1/2
cup chopped onion
1 1/2
pints (3 cups) grape tomatoes, halved
1/2
teaspoon salt
1
cup shredded cooked chicken
2
medium zucchini, peeled into ribbons
  1. In food processor, place all pesto ingredients except yogurt. Cover; process on medium speed about 1 minute, scraping sides, until finely chopped. Stir in yogurt. Set aside.
  2. Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
  3. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Stir in chicken, tomatoes, salt and pesto; cook and stir about 5 minutes or until mixture is hot.
  4. Stir zucchini and chicken mixture into pasta until evenly coated. Serve hot.
Makes 6 servings (1 1/2 cup each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 380mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 5g,
    • Sugars 6g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.