Spicy Pesto Chicken and Pasta
- 1 (16 oz.) package uncooked farfalle (bow tie) pasta
- 3 Tbs. olive oil
- 1 Tbs. hot chile paste
- 1 lb. skinless, boneless chicken breast halves - cut into 1 inch pieces
- 6 Tbs. prepared basil pesto
- 1/2 C. grated parmesan cheese
- 1/2 C. chopped cilantro
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
Yield: 8 Servings.