Spicy Pesto Chicken With Pasta | ExpatWomanFood.com

Posted on

15 October 2012



Spicy Pesto Chicken With Pasta


1 kg chicken breasts - small cubed pieces
2 1/4 cups pasta - any kind
1 cup cream cheese - softened and beaten smooth
3 red peppers - sliced thin
1 1/2 cup pesto sauce (recipe below)
4 tbsp sun-dried tomatoes (in oil) - chopped coarse
1 tsp red chili flakes
1 cup grated Parmesan cheese
Salt and pepper if needed
<strong>PESTO SAUCE</strong> <strong>(1 CUP)</strong>
Big bunch (2 cups) of fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
1/2 cup pine nuts
3 cloves garlic - chopped extra fine
Salt and freshly ground black pepper to taste
In a food processor, throw in the basil leaves with the pine nuts, and blend.
Keep stopping and mixing in between the blending.
Then add the garlic and blend again a few times.
Now, as it blends, pour in the olive oil very slowly.
Stop to scrape down the sides with a rubber spatula.
After that throw in the grated cheese and blend again.
Add a pinch of salt and freshly ground black pepper to taste.


  • On medium heat, cook the chicken in large pan for around 10 minutes.
  • Then add in the chopped up red peppers and chili flakes.
  • Allow this to cook till the peppers are semi-soft or done.
  • Once done, add the chopped sun-dried tomatoes.
  • Stir for 2 minutes.
  • Then add the pesto sauce along with the softened and beaten smooth cream cheese.
  • Stir well and then place back on the stove - on the lowest heat.
  • Mix for 2 minutes.
  • Add the pasta and some of the Parmesan cheese.
  • Stir gently.
  • Toss the grated Parmesan cheese on top and serve.
  • Sprinkle some salt and pepper if needed.
  • Serve hot with garlic bread.
Cooks Note

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