Cook cavatappi. Place 2 tablespoons of oil, yogurt, lemon juice, parmesan, pines nuts, garlic, pepper, basil leaves and parsley leaves in a blender. Cover and blend on medium speed for about 2 minutes until smooth.
IN 10 inch skillet heat remaining 2 tablespoons of olive oil over medium heat. Add chicken and brown until cooked through. Add squash and cook until tender, about 1 minute. Add pesto mixture and tomatoes and heat through.
Originally Submitted
12/18/2013
0 Out of 5 from
0 reviews
You can add this Pesto Cavatappi recipe to your own private DesktopCookbook.
