Spicy Pesto Chicken and Pasta
16 ounces bow-tie pasta
3 tablespoons Salado Olive Oil Co's Extra Virgin Olive Oil
1 tablespoon chili paste
1 pound boneless skinless chicken breast halves
6 tablespoons basil pesto
½ cups grated parmesan cheese
½ cups 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 chili 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.