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
Directions
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 servings
Chicken Pasta With Pesto Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry; Sauce
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into antiquity, in fact as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, these, old records were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Moving on, there were some books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that is served today, but instead recipes for the types of meals on the menus of the rich and powerful of those days. During the following few centuries, the rich and powerful families of Wesstern Europe strove to serve up the most exotic banquets, and as a result cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery books were greatly in demand mostly due to increased literacy, more free time and disposable income. Like it or not, the introduction of TV brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken Pasta With Pesto recipe.
