This recipe is too simple to taste so good.
My good friend, Heather, shared this recipe with me once. Heather is an amazing cook. I have received many delicious recipes from her. This is one of my favorites.
12 ounces bow-tie pasta
1 tablespoon olive oil
1 tablespoon Thai Chile Paste
4 boneless, skinless chicken breasts, cut into 1-inch cubes
6-8 tablespoons basil pesto
½ cup chopped fresh cilantro
½ cup freshly shredded Parmesan cheese
¼ cup toasted pine nuts
· Chicken tastes the best when it is cooked fast on high heat. Time and heat play a big factor in trapping the flavor and texture of chicken. Avoid boiling the chicken in its own juices. To do this, cook chicken in small batches (about 1 cup of chicken at a time). If the chicken juices begin to collect while cooking, remove with a large spoon.
· Thai Chili Paste can be found in the Asian section at most major supermarkets.