Spicy Bow-tie Pasta

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

Boil water and cook pasta according to directions on package.  Drain and keep warm in a large bowl.

Heat olive oil over medium-high heat in a large skillet or wok.  Stir in chile paste and sauté for 30 seconds.  Add half of the chicken pieces at a time and cook until golden brown.  (See tip below.)  Transfer cooked chicken to a large bowl.  Mix in pesto, cilantro, Parmesan cheese, and pine nuts.  Toss until combined.

Tips

·   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.