Recipe: Spicy pesto chicken pasta

pesto chicken pastaThis is a recipe we have tried a couple of times, it makes a beautifully simple filling dinner, or with a smaller portion, I have also used it as a lunch, on days when I have a busy class filled afternoon / evening. 


  • 500g uncooked farfalle (bowtie), or any small pasta
  • 3 tablespoons olive oil
  • 1 tablespoon hot chilli paste
  • 500g skinless, boneless chicken breast halves, cut into 2cm pieces
  • 6 tablespoons pre-made basil pesto
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped coriander

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring a large saucepan of lightly salted water to a boil. Place pasta in the saucepan then cook for 8 to 10 minutes until al dente and drain.
  2. Meanwhile, 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.
  3. Toss the cooked farfalle, pesto, Parmesan cheese and coriander into the frying pan and continue cooking just until heated through.

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