Spicy Pesto Chicken and Pasta


16 ounces bow-tie pasta

3 tablespoons Salado Olive Oil Co's Extra Virgin Olive Oil

1 tablespoon chili paste

1 pound boneless skinless chicken breast halves

6 tablespoons basil pesto

½ cups grated parmesan cheese

½ cups chopped cilantro



  1. 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.
  2. Heat the olive oil in a large skillet over medium heat. Mix in the chili paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
  3. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.


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