Aunt Judys Chicken Pasta Primavera
Recipe from The Food Channel

Here's a delicious departure from the usual summer picnic fare. A great way to put those fresh summer vegetables and herbs to good use -- in a dish that will be popular with the whole crowd.


Aunt Judys Chicken Pasta Primavera

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Ingredients
  • 3/4   pound
    cooked penne pasta
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  • 1   bunch
    broccoli florets
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  • 2   medium
    zucchini, cut into -inch slices
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  • 1   bunch
    scallions, thinly sliced
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  • 1  
    sweet red pepper, cut into 1-inch slices
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  • 1   6-ounce can
    pitted black olives, drained
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  • 1   2-ounce jar
    pimientos, drained
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  • 2   cups
    chicken breast, cooked and pulled
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  • 2/3   cup
    freshly grated Parmesan cheese, divided
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Basil Sauce:
  • 1/4   cup
    minced fresh basil
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  • 1   garlic
    clove
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  • 2   cups
    mayonnaise
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  • 1/2  cup
    sour cream
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Directions
1.
Cook pasta according to package directions.
2.
Combine vegetables and chicken with pasta.
3.
To Make the Basil Sauce, place basil and garlic in food processor or blender and process until minced. Add mayonnaise and sour cream and process for 2 to 3 seconds. Refrigerate until ready to use.
4.
Fold in 2/3 Basil Sauce and 1/3 cup cheese.
5.
Season with salt and pepper. May be refrigerated up to 24 hours at this point.
6.
To serve, add remaining basil sauce, taste and adjust seasoning and sprinkle with remaining cheese.
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