Spicy Chicken Pesto

Okay ladies and gentlemen.  I stumbled across this recipe about 2 years ago and modified it slightly to my liking.  The original called for bowtie pasta and chili paste. I will always take corkscrews over bowties. It s a great twist on classic "chicken and pasta" dishes.  The combination of rooster sauce, pesto, cilantro and fresh Parmesan is amazing!  Do not make the mistake of buying reduced fat pesto sauce...you're eating pesto...just admit it to yourself. 

Spicy Chicken Pesto

I (16) oz package Rotini pasta (corkscrews)
1 tablespoon olive oil
1 tablespoon Sriracha (rooster) sauce
1 lb boneless skinless chicken breast halves
1 package refrigerated package prepared pesto
1/2 cup grated FRESH Parmesan cheese
1/2 cup chopped cilantro
Salt and pepper to taste

Fill a stockpot with lightly salter water and boil.  Add pasta and cook till al dente.
Rinse, drain, and add pasta back to the stockpot.


Add olive oil to skillet over medium heat.  Salt and pepper both sides of the chicken breasts.  Add chicken to the skillet, turning once until done...about 10 minutes. Cut up chicken into medium size pieces. When done, combine chicken, pesto sauce, Parmesan cheese, cilantro and pasta in the stock pot and mix over low heat, until heated.  Sprinkle some cheese over pasta and serve.  Delish!