6 ounces uncooked farfalle
(bow-tie pasta)
2 tablespoons olive oil
3 tablespoons nonfat plain
yogurt
2 teaspoons lime juice
1/4 cup grated Parmesan cheese
1 tablespoon slivered almonds,
toasted
2 cloves garlic
1/8 teaspoon pepper
1 cup firmly packed fresh
cilantro
2 teaspoons olive oil
1 1/2 cups cut-up cooked chicken
or turkey(about 8 ounces)
3 cups cubed yellow squash or
zucchini(about 2 medium)
8 cherry tomatoes, each cut into
fourths
Instructions
1. Cook farfalle as diredted on package; drain. Place 2 tablespoons oil, the yogurt, lime juice, cheese, almonds, garlic, pepper and cilantro in blender in order listed. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.
2. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat. Cook chicken and squash about 5 minutes, stirring frequently, until squash is tender. Stir in cilantro mixture, farfalle and tomatoes. Heat until hot.
