Ingredients
8 servings
- •1 (16 ounce) package uncooked farfalle (bow tie) pasta
- •3 tablespoons olive oil
- •1 tablespoon hot chile paste (such as sambal oelek)
- •1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
- •6 tablespoons prepared basil pesto
- •0.5 cup grated Parmesan cheese
- •0.5 cup chopped cilantro
Instructions
- 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 chile 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.
Nutritional Facts
Per 8 servings
- Calories: 422
- Carbohydrate: 46g
- Fat: 15g
- Fiber: 3g
- Protein: 25g
- Sugar: 1g