Cavatappi with Fresh Herb Pesto and Chicken

Ingredients:  

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

  Directions 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