Friday, October 24, 2008

Teena's Spicy Pesto Chicken and Pasta

(Find the original post on allrecipes.com)

I want this...

"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."


INGREDIENTS (Nutrition)
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro


DIRECTIONS
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.


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.


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

3 comments:

Melinda said...

Ooo...that looks yummy. I love new pasta dishes. Have you found a good prepared pesto you like? I can't seem to find one.

Karen Williams said...

Yeah it does look TASTE! I will have to give it a try!

Andrea said...

Costco has an excellent prepared pesto sauce.