½ Tbsp. Basil
½ Tbsp. Parsley
1 Medium-Large Red Pepper (can use green, flavor varies)
½ cup Mayonnaise
2 Tbsp. grated Parmesan Cheese
1 Tbsp. Lemon Juice
½ tsp. salt
1/8 tsp. Tabasco Sauce
1/8 tsp. black pepper
16 oz. Fettuccine or Linguine
2 Tbsp. olive oil
2 large Carrots, julienned
1 medium onion, cut into wedges
1 medium zucchini, julienned
10 oz. cooked chicken or turkey breast, cut into stripsFor Pesto:
In a blender or food processor, place basil, parsley, red pepper, mayonnaise, parmesan cheese, lemon juice, salt, Tabasco sauce, and black pepper. Cover, blend or process until pureed. Set aside.
In a large pot bring water and oil to boil and cook pasta for 6 minutes. Add carrots and onion. Bring to boil again and cook for 2 more minutes. Add zucchini, return to boiling and cook 2 more minutes (or until pasta is done, but not mushy – al dente).
Drain pasta and vegetables; return to saucepan. Stir in pesto; add chicken or turkey. Toss well to combine. Cook over very low heat until heated through, tossing occasionally. Serve immediately.
Serves 6Visit Rocky Mountain Lodge & Cabins’ recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.