Recipe: Cavatappi with Fresh Herb Pesto and Chicken

Cavatappi with Fresh Herb Pesto and Chicken
Source: Just Me Cookin

16 ounces Cavatappi
4 tablespoons olive oil; divided
1 tablespoon lemon juice
1/4 cup plain yogurt
1/2 cup grated Parmesan cheese
4 tablespoons pine nuts, toasted
2 cloves garlic, minced
salt and pepper to taste
1/2 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh parsley leaves
3 cups cooked chicken, cubed
2 small yellow squash or zucchini, sliced in half
8 ounces cherry tomatoes, quartered

Cook cavatappi according to package directions. Place 2 tablespoons oil, yogurt, lemon juice, Parmesan cheese, pine nuts, garlic, pepper, basil leaves and parsley leaves into a blender. Cover and blend on medium speed for about 2 minutes until almost smooth. Stop and clean the blender sides occasionally.

In a 10-inch skillet heat 2 tablespoons oil over medium heat. Add chicken and brown until thoroughly cooked through.

Add squash and cook until tender; about 1 minute. Add pesto mixture and tomatoes and heat through.

Servings 4