Chili Chicken Noodles With Cilantro Pesto - cooking recipe

Ingredients

1 bunch chopped cilantro
1/2 cup shaved Parmesan
1/4 cup unsalted raw cashews, toasted
2 cloves garlic, chopped
2/3 cup vegetable or peanut oil, plus 1 tbsp extra
1 1/4 lbs chicken breasts, trimmed
2 tbsp sambal oelek or other chili paste
1 None large red onion, halved, cut into thin wedges
1/2 lb cherry tomatoes, halved
13 oz thin egg noodles
3 1/2 oz baby spinach leaves (about 3 1/3 cups)
2 tbsp lemon juice

Preparation

Process cilantro, parmesan, cashews and garlic until finely chopped. Add 2/3 cup oil; process until smooth. Reserve.
Cut each chicken breast in half horizontally. Heat 1 tbsp oil in a large skillet over moderate heat. Cook chicken for 3 mins each side or until cooked. Transfer to a heatproof plate. Brush with sambal oelek. Cover with foil; rest for 5 mins. Slice.
Add onion and tomato to skillet. Saute for 2-3 mins or until onion softens. Remove from heat.
Cook noodles in a large saucepan of boiling salted water, stirring occasionally, for 3 mins or until tender. Drain; return to saucepan.
Add chicken, cilantro pesto, tomato mixture, spinach leaves and lemon juice. Season with salt. Toss to combine. Spoon into shallow serving bowls. Serve at once.