Serving Size: 4
Extra-virgin olive oil
2 teaspoons Thai chile paste (sambaloelek)
1 pound skinless chicken breast -- cubed
12 ounces bow-tie pasta
8 tablespoons basil pesto
1/2 cup chopped cilantro
1/2 cup grated Parmesan cheese
Heat olive oil and chili paste in large skillet. Add chicken breast and cook until golden brown. Cook pasta in boiling water until al dente. Drain. Place chicken mixture in bowl. Add Basil Pesto, cilantro, and Parmesan. Add cooked pasta and toss lightly but thoroughly. Serve with
additional Parmesan is desired.
This recipe yields 4 to 6 servings.