Instructions: Heat olive oil and chili paste in large skillet. Add chicken breast and cook until golden brown.

Cook pasta in boiling salted water until al dente. Drain.

Place chicken mixture in bowl. Add Basil Pesto, cilantro and Parmesan cheese. Add cooked pasta and toss lightly but thoroughly.

Serve with additional Parmesan cheese, if desired.

Makes 6 servings.

BASIL PESTO: Combine oil, basil, pine nuts and garlic in blender container. Blend until creamy.

Makes about 1/2 cup sauce.

NOTES : Shrimp or turkey may be substituted for chicken.

To Toast Fresh Pine Nuts:
Preheat oven to 350 degrees. Spread nuts on a baking sheet and place in the oven. Bake for 3 to 5 minutes. Check after 3 minutes. They go from browned to burned in a matter of seconds

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