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Farfalle with Cilantro Pesto

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By Betty Crocker Kitchens
Updated Sep 24, 2015
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Dinner ready in 30 minutes! Enjoy this pasta and chicken recipe – perfect if you love Italian cuisine.

Farfalle with Cilantro Pesto

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 13
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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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.

Nutrition

395 Calories
26g Protein
40g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
145
Saturated Fat
16g
Cholesterol
50mg
Sodium
170mg
Total Carbohydrate
40g
Dietary Fiber
3g
Protein
26g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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