Cavatappi with Fresh Herb Pesto &Chicken

Happy Tasty Tuesday! We know you have some great recipes of your own.  Don’t be greedy… e-mail them to us at and, if we use your recipe, we’ll send you a t-shirt or mug as a thank you!

As for this week, we’ve got a great one for you!  Who doesn’t love a good pasta recipe?  This one is easy, delicious and great for the whole family.  Enjoy!


  • 16 ounces Cavatappi (cork screw macaroni)
  • 4 tablespoons olive oil; divided
  • 1 tablespoon lemon juice
  • 1/4 cup plain yogurt
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons pine nuts, toasted
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup firmly packed fresh basil leaves
  • 1/2 cup firmly packed fresh parsley leaves
  • 3 cups cooked chicken, cubed
  • 8 ounces cherry tomatoes, quartered


  1. Cook cavatappi according to package directions.
  2. Place 2 tablespoons oil, yogurt, lemon juice, Parmesan cheese, pine nuts, garlic, pepper, basil leaves and parsley leaves into a blender.
  3. Cover and blend on medium speed for about 2 minutes until almost smooth. Stop and clean the blender sides occasionally.
  4. In a 10-inch skillet heat 2 tablespoons oil over medium heat. Add chicken and brown until thoroughly cooked through.
  5. Add pesto mixture and tomatoes and heat through.

Serves: 4


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