You know, I was all ready to love this, since I love pesto and I love spicy and I love pasta. But I have to admit that I just found it sort of oily and bland (even though I used about twice as much chili paste and an extra two or three tablespoons of pesto). I did do two things which could have affected the outcome, though. First, I added mushrooms, zucchini and red pepper, which I sauteed together after I'd cooked the chicken in the chili paste. To help them soften I put the lid on the pan, which of course drew a ton of moisture out of the veggies, which I didn't drain off before adding the chicken, which might have diluted the final product. The other mistake I made was using store-bought pesto. If I make this again - which I might, since the idea sounds wonderful - I'll make my own pesto, cook the veggies separately, and maybe use a little less pasta. If it works out, I'll add another review. This time around, though, it gets three stars (because hey, let's face it - even if it just tasted like pasta with olive oil and parmesan cheese, that's still a pretty good thing.)
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