GREEK YOGURT PESTO CHICKEN PASTA

INGREDIENTS 3 cups penne pasta, uncooked 1½ cups fresh basil leaves 4 Tbsp. pine nuts ¼ cup freshly grated Parmesan cheese (or store bought shredded) 4 cloves garlic, peeled ½ cup extra-virgin olive oil 1 (7 oz.) container Fage Total 2% Greek yogurt or any other brand of 2% Greek yogurt ¼ cup sour cream ½ cup chopped red bell pepper ½ cup chopped celery 1 Tbsp. minced red onion 1 cup diced cooked chicken 3 tsp. fresh lemon juice ½ tsp. lemon zest salt and pepper

INSTRUCTIONS Cook penne pasta al dente according to package directions in a lightly salted water; drain and set aside. While the pasta is cooking, in a bowl of a food processor, combine the basil, pine nuts, parmesan cheese, garlic, and olive oil; process until smooth. In a large bowl, mix the cooked pasta with pesto, Greek yogurt, and sour cream. Add red bell pepper, celery, red onion, chicken, lemon juice, and lemon zest. Season with salt and pepper as needed. Cover and chill for at least 30 minutes or serve warm immediately. Give it couple stirs before serving.

NOTES ¾ cup of store bought basil pesto can be substituted for homemade pesto http://www.littlebroken.com/2015/03/03/greek-yogurt-pesto-chicken-pasta/