16 ounces bow tie pasta
3 tablespoons olive oil
2 teaspoons hot chile paste
1 pound boneless skinless chicken breast, cut into 1 inch pieces
6 tablespoons basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro
1. Bring a large pot of lightly salted water to a boil. Place 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 chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear
3. Toss the cooked pasta, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.