Teena's Spicy Pesto Chicken and Pasta

243 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“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.” - by LAGIRL

Ingredients

1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
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

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
422 cal
21%

Fat
15.2 g
23%

Carbs
45.5 g
15%

Based on a 2,000 calorie diet

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Reviews (243)

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196

MBKRH

Aug. 8, 2008

"Wow, LAGIRL, you have really outdone yourself! This dish is incredible! The only changes are I used spiral pasta, and romano cheese instead of parmesan. By the way, for those of you who substitute chi..." See moreli powder, it's not quite the same as the paste (though if you don't have/can't find the paste, it should work). It's thick and spicy, and really enhances the flavor for the chicken. I found mine in the produce section of Ultra Foods (I would assume it'd be in the same place as other major grocery stores. I had never heard of chili paste before until I accidentally stumbled upon it and realized what it was.) They are in squeeze tubes, near the fresh herbs. Look for it, because the paste makes all the difference! Wonderful, wonderful recipe! Hands down, a keeper!"

Rapunzel

Feb. 19, 2006

"I love anything with pesto and cheese so this was already a winner but adding vegetables (zucchini, mushrooms, red pepper, green pepper, onions), a bit of garlic and white wine was a huge plus to maki..." See moreng it more nutritionally balanced and full flavoured..."