Reviewed: Apr. 8, 2008

This was a good recipe. We added sun-dried tomatoes for a great touch. I would probably add some more of the chili paste for some extra spice.

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Jacki

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Reviewed: Mar. 31, 2008

Love it!! I went to two different stores before I found the chile paste. Please do not substite, because the paste makes this recipe something special. Thank-you!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Mar. 28, 2008

Delicious and just the right amount of heat - I added 1/2 cup of heavy whipping cream to make more of a pesto-cream sauce and it was terrific. I used store-prepared fresh basil pesto and left out the cilantro.

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betsybarron27

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Reviewed: Mar. 23, 2008

Really good recipe. Will make again.

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dustinmiller

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Reviewed: Mar. 20, 2008

This recipe was pretty good! Not so great the next day so next time I'll probably cut the recipe in half since there's only two of us.

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 5, 2008

Great as is...might try adding some pine nuts or sundried tomatoes.

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Shannon

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Reviewed: Feb. 13, 2008

Great starter recipe LAgirl. I added a little chopped garlic, 1 - 2 tbs more pesto, sun dried tomatoes (a must!) and a touch more chili paste. Turned out really good, but next time I will DEFINITELY add in a swirl of goat cheese. Feta crumbles would be tasty too... :) Thanks for a great recipe.

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 12, 2008

This recipe is tasty and easy! I leave out the cilantro. Thanks for a quicky, easy, tasty dinner idea!

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DIVS

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Reviewed: Feb. 4, 2008

This one is a keeper for sure. I followed the recipe exactly, except at the end I added about 1/4 cup of half and half because the chicken and spice mixture was getting a bit dry. I think I'll go easy on the chili paste next time, as it's a tad bit spicy for my personal tastes. It is still delicious, though. Thanks for a fantastic meal!

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Bethany O.

Cooking Level: Expert

Home Town: Wilsonville, Oregon, USA

Living In: Marion, Iowa, USA

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Reviewed: Feb. 1, 2008

Very good tasty pasta dish that is quick and easy to make. I think it will taste great with any kind of alterations made to the recipe. I had roasted a chicken the night before so I used the leftovers. I added some chopped garlic to the oil and heated it with the chili paste. I then added canned artichoke hearts, chopped sun dried tomatoes and the chicken. After heating thoroughly, I added the rest of the ingredients. The pasta came out delicious and quite hefty.

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WA

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Reviewed: Jan. 24, 2008

Thanks, Teena for a quick and very tasty chicken breast and pasta dish. For three servings, I adjusted the recipe accordingly and added a jar of marinated and drained artichoke hearts, halved. I also added a splash of white wine instead of more pesto for additional moisture.I only had high fiber, white penne pasta and it worked great.Yum. Next time I am going to try it with shrimp.

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LOULEEB

Cooking Level: Expert

Home Town: Tremont, Pennsylvania, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jan. 14, 2008

This recipe is excellent. I have made it twice and my husband and daughter love it!!! I used the low fat version of pesto found in the refrigerated pasta section. The chile paste adds a great punch while the cilantro adds a nice freshness to the mix. This is definitely a recipe that I will keep.

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mystic11

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Reviewed: Dec. 15, 2007

This was delicious! I followed the directions except that I added 2 cloves of garlic because we love garlic. I also found that I needed to add twice the amount of pesto called for to properly saturate the pasta. This was so easy to make, and delicious, it will definitely be in our regular rotation. Both my husband and I went back for seconds. Both of us thought that it would be even better if we added some sundried tomatoes to it. I might try using the sundried tomato pesto instead of the green stuff for a kick.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 7, 2007

This dish was amazing! WoW! Perfect amount of spice..I did use the goat cheese at the end...PERFECT touch..I mixed it with some 1/2 & 1/2 and melted it in the microwave, then I just stirred it in at the end. I also added pine nuts. Oh and Romano cheese instead of parmesan as others suggested.

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Azra

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 5, 2007

I think this recipe can be very yummy with a few small changes. I add about 1 cup of diced cherry tomoatoes and 1 can of artichoke hearts, split in half. I also recommend adding slightly more pesto (just 2 tbsp more) and bit less parmesan cheese, about a 1/4 cup. Other than that this recipe is great. I love the Chili Paste!

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leslieheller

Cooking Level: Intermediate

Home Town: Philo, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 1, 2007

I made a version of this where I marinated the chicken in the red pepper paste and then baked it for about 50 min at 375. Added some grilled veggies and pine nuts and it was amazing. Great dish!

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CherryGirlLovesAdam

Cooking Level: Beginning

Home Town: Springfield, Missouri, USA

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Reviewed: Oct. 31, 2007

This was o.k. It was kind of dry and I didn't even use all of the pasta that was called for in the recipe..(Thank Goodness!)I added a little extra oil to moisten it and that helped a little but not much...Maybe more pesto would have done the trick but I only had enough of what the recipe called for... All in all, the flavor was good, we like spicy...

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Oct. 23, 2007

Great base recipe - didn't have fresh parmesan on hand, so used frefab. Made up for it with toasted pine nuts. :) Came out great. Thanks Teena!

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i <3 cooking

Cooking Level: Intermediate

Home Town: Coram, New York, USA

Living In: Greenwich, Connecticut, USA

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Reviewed: Oct. 17, 2007

This recipe is fabulous. A favorite at my house already! I usually put cook the chicken as directed in the recipe, and then add the same amount (again) once it's all cooked to add some more kick! Mmmm...

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harmonyb

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 16, 2007

When I made this dish I added a pack of sliced mushrooms, a sliced up zuchinni, and a couple tablespoons of mascarpone (just because it was in the fridge) and it was DELICIOUS! I also made the pesto at home in the food processer and I used a lot of garlic. I can definitely see how this dish would be bland, but as long as you take other's advice and add extra seasoning and vegetables you won't be disappointed. And if you don't know what chili paste is, it is mashed up chilis with garlic, soybean oil and salt. You can find it in the asian section.

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sheila

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Teena's Spicy Pesto Chicken and Pasta

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