Toasted Walnut And Pesto Pasta

• 2 tablespoons chopped walnuts
• 1/2 (16-oz.) package whole wheat penne pasta
• 1 garlic clove
• 1/2 cup loosely packed fresh basil leaves
• 1/4 cup loosely packed fresh parsley leaves
• 3 tablespoons PROMISE Buttery Spread, divided
• 1/2 pound skinned and boned chicken breasts, thinly sliced
• 1 cup diced zucchini
• 1 small red bell pepper, cut into thin strips
• Garnish: fresh parsley sprig

1. Heat nuts in a 10-inch nonstick skillet over medium-low heat, stirring often, 3 minutes or until toasted and fragrant. Remove from heat, and let cool 5 minutes.
2. Cook pasta according to package directions; drain, reserving 1/4 cup pasta water.
3. Meanwhile, process walnuts and garlic in a blender or food processor 10 seconds or until finely chopped. Add basil, parsley, and 2 tablespoons buttery spread; process 30 seconds or until blended.
4. Melt remaining 1 tablespoon buttery spread in skillet over medium heat; add chicken, and cook, stirring occasionally, 6 to 7 minutes or until lightly browned. Remove chicken from skillet.
5. Add zucchini and bell pepper to skillet, and cook over medium heat, stirring occasionally, 4 minutes or until tender. Return chicken and any accumulated juices to skillet, and cook 1 minute or until chicken is done. Toss hot penne with chicken mixture, pesto, and reserved pasta water. Garnish, if desired.

walnuts, whole wheat penne pasta, garlic, basil, parsley, buttery, chicken breasts, zucchini, red bell pepper, parsley sprig

Taken from www.myrecipes.com/recipe/toasted-walnut-pesto-pasta (may not work)