Sunday, February 27, 2011

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.

·   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. 


  1. I love pesto and chicken farfalle! I never thought of adding chili sauce--I'll have to try that... Thanks for the tip! :)

  2. Thanks for stopping by my blog! I can't wait to check yours out; love new recipes! I finally updated mine so it's not Christmas anymore :-) I also have a design blog at

    Hope you have a great week!!

  3. oh Yummo! So gotta try this :))