1/2 pack Barilla Farfalle pasta
2 chicken breasts
1/4 cup Chef Noel’s Spicy Basil Pesto (see below)
1 small red sweet pepper, sliced
1/3 cup Parmesan cheese
Salt to taste
For the Pesto:
2 cups fresh basil, blanched
1/2 cup pine nuts, lightly toasted
1 1/2 cups extra virgin olive oil
4 cloves garlic
1/4 cup Parmesan cheese
2 tsp lime juice
2 tsp salt
1/2 Scotch bonnet pepper, deseeded
Make the pesto: in a food processor puree the blanched basil and pine nuts with remaining ingredients until smooth. Keep refrigerated.
Season chicken breast with salt and pepper then place in a heated skillet; sear breasts on both sides until golden brown (or grilled until it’s cooked). Place in oven for 5 minutes and bake at 350 degrees F or 180 degrees C. Let cool before slicing.
Cook pasta according to package instructions until al dente. Drain the pasta when done, rinse it under cold water and shake out as much of the excess water as you can. Add the pasta to a bowl with the pesto. Stir to combine so the pasta is totally coated in the pesto. Toss in the grated Parmesan and sweet peppers. Place pasta in the refrigerator to chill. When ready to serve, add to a party cup or on a plate topped with grated Parmesan cheese and sliced chicken.