I have had this recipe for years, and the reason I love it is two-fold. First of all, I’m not a big fan of recipes that call for all kinds of stuff that you don’t normally have on hand. Of course, it’s inevitable that we will have to buy new ingredients, how else are we going to venture out and taste something new and/or exotic? BUTTT– isn’t it the BEST feeling when you come across a new recipe, and you realize that you already have all of the ingredients in your kitchen??That’s why I want to share – I have a feeling you might already have all of these ingredients which brings me to the second reason I love this recipe. It’s seriously just comfort food- always hits the spot, it’s hearty, and just plain delicious. It’s always a go-to on a dreary day, OR (you will never believe this) when I don’t have TIME to cook. It’s easier to make than a sandwich, and mamas, it’s the perfect dish for hosting lunch or lunch playdate for your friends. My family loves it, and my friends won’t stop raving about it. You will be sorry if you don’t try it, so do it!
-1 (16 ounce) package uncooked farfalle (bow tie) pasta
-3 tablespoons olive oil
-1 tablespoon chili powder (start with half a tablespoon and keep adding as you go- stop when you find the perfect amount of spiciness to suite your fam)
-1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces (sprinkle the pieces with salt and pepper)
-6 tablespoons prepared basil pesto
-1/2 cup grated Parmesan cheese
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.
Add the salt and peppered chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear. drain most of the juice.
Then add your chili powder.
Toss the cooked farfalle, basil pesto, & Parmesan cheese into the skillet-
Again, if you need to add more chili powder now do so and just keep adding until you reach your preferred level of spiciness. Keep cooking just until heated through. Add a couple pieces of parsley or cilantro on top, and serve with some kind of bread- I find that garlic bread doesn’t go with this dish well, so I do a very simple slightly toasted rolls with butter.