Prepare Pesto. Cook rigatoni as directed on package; drain. Cook zucchini, onion and carrot in oil in 10-inch skillet over medium heat 3 to 4 minutes, stirring frequently, until zucchini is crisp-tender. Stir in chicken. Heat about 3 minutes or just until chicken is hot. Stir in rigatoni and pesto. Toss until well coated. Heat until hot. 6 servings. directions for pesto: Place all ingredients in blender in order listed. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth. From the files of Al Rice, North Pole Alaska. Feb 1994
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|Serving Size: 1 Serving (803g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1934 (61%)|
|Amt Per Serving||% DV|
|Total Fat 214.9g||287 %|
|Saturated Fat 122.9g||615 %|
|Monounsaturated Fat 67.7g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 616.3mg||190 %|
|Sodium 10713.8mg||369 %|
|Potassium 1035mg||27 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 37.3g|
|Protein 271.2g||387 %|
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Calories per serving: 3189
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