Prepare Pesto. Cook rigatoni as directed on package; drain.

Cook zucchini, onion and carrot in oil in 10-inch skillet over medium heat 3 to 4 minutes, stirring frequently, until zucchini is crisp-tender. Stir in chicken. Heat about 3 minutes or just until chicken is hot. Stir in rigatoni and pesto. Toss until well coated. Heat until hot.

6 servings. Directions for pesto: Place all ingredients in blender in order listed. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.