8 ounces rice pasta (elbows or rotini), cooked according to package directions
1 1/2 cups diced cooked chicken
1 small zucchini, peeled, seeded, and cubed
1 tablespoon olive oil
2 red peppers, roasted
1 teaspoon dried basil
1 teaspoon dried oregano.
1/2 cup lactose free plain yogurt
3/4 cup shredded cheese (mozzarella or cheddar)
Sautee zucchini in olive oil for about 3 minutes, stirring frequently. In a food processor, combine the red peppers, basil, oregano, and yogurt. Pulse until well blended. Combine with zucchini and chicken in a pot and reheat over medium heat for about 5 minutes, stirring frequently. Drain pasta after cooking and mix in with sauce. Sprinkle cheese over top and serve.
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