16 oz farfalle (bow tie) pasta, uncooked
3 tbsp olive oil
1 tbsp chile paste
1 lb chicken breast, cut into 1 inch pieces
6 tbsp basil pesto
½ cup Parmesan cheese, grated
½ cup cilantro, chopped
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 for 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.
Sugar: 2g
:
Calcium: 110mg
Calories: 426kcal
Carbohydrates: 44g
Cholesterol: 41mg
Fat: 17g
Fiber: 2g
Iron: 1mg
Potassium: 269mg
Protein: 22g
Saturated Fat: 4g
Sodium: 244mg
Vitamin A: 387IU
Vitamin C: 1mg
