About this recipe:A lightly spiced chicken pasta, made by tossing together chicken, pasta, hot chilli paste, basil pesto, Parmesan cheese and coriander. Adjust the spiciness of the dish by either reducing or increasing the amount of chilli paste used.
450g uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chilli paste
450g skinless, boneless chicken breast fillets, cut into 2.5cm pieces
6 tablespoons prepared basil pesto
40g grated Parmesan cheese
25g chopped coriander
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pot of lightly salted water to the 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 frying pan over medium heat. Mix in the chilli 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 coriander into the frying pan and continue cooking just until heated through.