Ingredients
3
cups uncooked farfalle (bow-tie) pasta (6 ounces)
2
tablespoons olive or vegetable oil
3
tablespoons 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 or vegetable oil
1 1/2
cups cut-up cooked chicken or turkey (about 8 ounces)
2
medium yellow summer squash or zucchini, cubed (about 3 cups)
8
cherry tomatoes, cut into fourths
Preparation
Cook and drain pasta as directed on package. Place 2 tablespoons oil, the yogurt, lime juice, cheese, almonds, garlic, pepper and cilantro in blender. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.
Heat 2 teaspoons oil in 10-inch skillet over medium heat. Cook chicken and squash in oil, stirring occasionally, until squash is crisp-tender. Stir in cilantro mixture, pasta and tomatoes; cook until hot.
