Teena's Spicy Pesto Chicken and Pasta

A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 422 Calories

Ingredients

• 3 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 tablespoon hot chile paste (such as sambal oelek)
• 1 (16 ounce) package uncooked farfalle (bow tie) pasta
• 6 tablespoons prepared basil pesto
• 0.5 cup grated Parmesan cheese
• 0.5 cup chopped cilantro

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.