Pasta Primavera - cooking recipe

Ingredients

1 c. fresh basil leaves (1/2 oz.)
1 green or red pepper
1/2 to 1 c. reduced calorie sour cream
2 to 3 garlic cloves
1/2 tsp. salt
1/4 c. or more Parmesan cheese
1/8 tsp. black pepper
6 to 8 oz. fettucine
1 onion, cut into thin wedges
2 to 3 carrots, cut julienne
1 medium zucchini and yellow squash, cut julienne
10 oz. boneless chicken breast, cut into thin strips

Preparation

For pesto, place fresh basil, red or green pepper, sour cream, grated Parmesan cheese,
salt,
garlic
and pepper in a blender. Cover; blend until
pureed.
Set
aside.
Place
10 cups water in 5 quart saucepan.
Add chicken, celery, bay leaf and other seasonings of your
choice.
Bring to a boil, reduce heat to low and cook for
20
minutes.
Remove chicken and set aside.
Discard celery and bay leaf.