Reviewed: Mar. 26, 2007

I make this all the time! It's easy and tastes excellent. Couldn't find chili paste but chili powder works just as well!

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Jennifer

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Reviewed: Mar. 22, 2007

What a combination of flavors! Yum!! I added 1/2T extra chili paste and 3T of extra pesto. Leftovers are good too.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 13, 2007

very yummy. We will make this again. Pesto and chili paste matched each other nicely. Fresh parmesan grated made it very good. Had it with sugar snap peas.

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Alan Smith

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2007

We like spicy food, so I also added some red pepper flakes. So good!

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Lena

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2007

My family loved this. Couldn't find chili paste at first so I just used chili powder and they liked it. Made it again by request the same week and with chili paste and it was even better. Next time we are adding sun dried tomatoes

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Tigerlily

Living In: Springfield, Virginia, USA

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Reviewed: Dec. 28, 2006

Lovely tasting chicken pesto pasta. Read the advice from others such as adding vegetables and sundried tomatoes and would definitely recommend adding these extras.

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yvonne

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Reviewed: Dec. 7, 2006

Mediocre

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REESKEE710

Home Town: Saint Paul, Minnesota, USA

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Reviewed: Aug. 21, 2006

Additional sauted veggies add a nice touch but this recipe is great as is!

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 20, 2006

This was excellent. I added zucchini and sauteed mushrooms and quite a bit more pesto. My guests commented that it tasted like a dish from "an Italian restaurant," one of the highest compliments. Be sure to adapt it to your liking, it's great!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Aug. 10, 2006

I love this pasta. I can't tell you how many people I have made it for and they all love it. When I make it just for me I go very spicy, but for company I cut back on the spice. For the chili paste I use Sambal. I wouldn't change a thing. For those that don't like this recipe you must of thought you liked pesto and hot spicy food? This is that and for me couldn't get any better. Thanks LAGIRL!

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BELVEAL

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Aug. 1, 2006

This was great for a quick summer meal. I substitued the chile paste with some garlic powder and red pepper flakes and it was really yummy! My super picky 5 year old ate her whole bowl! Next time, I will add some sauted veggies, as reccommended by some other reviewers.

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LESLIE34

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Reviewed: Jul. 12, 2006

I've made this dish countless times but I always add chopped sun dried tomatoes (Packed in oil), artichoke hearts, and sauteed onions, zucchini, & yellow squash. Other than that, I always keep the recipe the same and is excellent and easy to make. Even my 14 month old eats it!

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Jun. 27, 2006

Yum. This recipe is just in time for my super-homemade-garden-grown pesto sauce. I added vegetables as did other reviewers and used sambal olek chili sauce for kick - another cook did as well. Great recipe, a real taste of summer!

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LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 12, 2006

im going to be honest, i was really disappointed... it was very bland. i usually read the reviews ahead of time, but i didnt until after i made it. i added some more salt, onion powder, oregano, basil, and fresh ground pepper, about 1/2 tsp-1 tsp each and it helped the flavor a lot. i will probably saute some vegetables and mix it in/have it as a side to enhance the flavor.

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KIWIZIKI

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 17, 2006

I really enjoyed this recipe. It was fast and good. I couldn't find the hot chilli paste, so I used some garlic and a shake of red pepper flakes. It worked well. I used a bunch of mushrooms, grape tomatoes, olives and artichoke hearts. It added a lot of flavor, which it really needed.

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EHS

Cooking Level: Intermediate

Home Town: West Point, Utah, USA

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 19, 2006

I love anything with pesto and cheese so this was already a winner but adding vegetables (zucchini, mushrooms, red pepper, green pepper, onions), a bit of garlic and white wine was a huge plus to making it more nutritionally balanced and full flavoured...

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