Ingredients:
2 cup uncooked rigatoni (about 4 ounces)
2 cup 1/4 inch slices zucchini (about 2 m, edium)
1/3 cup chopped onion
1 medium carrot, cut into julienne strips
2 tsp olive or vegetable oil
3 cup cut-up cooked chicken pesto
2 tbsp olive oil
1 tbsp plain non fat yogurt
2 tsp lemon juice
14 cup grated parmesan cheese
1 tbsp pine nuts
2 to 3 cloves garlic
1 cup firmly packed fresh basil leaves
Instructions:
Prepare Pesto. Cook rigatoni as directed on package; drain.
Cook zucchini, onion and carrot in oil in 10-inch skillet over medium
heat 3 to 4 minutes, stirring frequently, until zucchini is
crisp-tender. Stir in chicken. Heat about 3 minutes or just until
chicken is hot. Stir in rigatoni and pesto. Toss until well coated.
Heat until hot.
6 servings. directions for pesto: Place all ingredients in blender in
order listed. Cover and blend on medium speed about 2 minutes,
stopping blender occasionally to scrape sides, until almost smooth.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"If God grants me longer life, I will see to it that no peasant in my kingdom will lack the means to have a chicken in the pot every Sunday." Henri IV of France, in a conversation with the Duke of Savoy
Chicken Pasta With Pesto Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
