Pasta Primavera & Chicken

By polledl

Ingredients

• 1 cup chopped fresh basil
• 3/4 cup chopped red bell pepper
• 1/4 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 1/8 teaspoon each cayenne pepper and black pepper
• 2 large carrots
• 1 each medium zucchini and onion
• 1 (8-ounce) package fettucccine or linguine
• 10 ounces julienned cooked chicken or turkey

Preparation

Step 1

1Combine basil, red pepper, mayonnaise, Parmesan, lemon juice, salt, cayenne pepper and black pepper in a food processor or blender container. Process until smooth to make a pesto.
.2Cut carrots and zucchini into long narrow strips. Cut onion into wedges.
.3Place fettuccine in enough boiling water to cover by 1 inch in a large stockpot. Cook for 8 minutes.
.4Add carrots and onion to boiling water in stockpot. Boil for 2 minutes longer. Add zucchini. Boil for 2 minutes longer.
.5Drain the fettuccine mixture well. Return to stockpot. Add pesto and chicken. Toss to mix well. Cook over low heat until heated through, about 7 minutes. Spoon into a heated serving dish. Serve immediately.