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 min
  • Total Time 35 min
  • Servings 6

Ingredients

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 Yoplait® Greek 100 plain yogurt (from 2-lb 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
380mg
380%;
Total Carbohydrate
57g
57%
(Dietary Fiber
5g
5%
  Sugars
6g
6%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
15%;
Iron
15%;
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.