Extra-virgin olive oil
2 teaspoons Thai chile paste (sambaloelek)
1 pound skinless chicken breast -- cubed
12 ounces bow-tie pasta
8 tablespoons basil pesto
1/2 cup chopped cilantro
1/2 cup grated Parmesan cheese

Heat olive oil and chili paste in large skillet. Add chicken breast and
cook until golden brown. Cook pasta in boiling water until al dente.
Drain.

Place chicken mixture in bowl. Add Basil Pesto, cilantro, and Parmesan.
Add cooked pasta and toss lightly but thoroughly. Serve with additional
Parmesan is desired.

This recipe yields 4 to 6 servings.