Chicken Pasta With Spicy Herb Pesto - cooking recipe

Ingredients

1 tbsp olive oil
8 oz boneless skinless chicken breasts
1 pkg (16 oz) bow-tie pasta
1 cup frozen peas
1 None tomato, seeded and chopped
1/2 cup crumbled ricotta salata or feta cheese
None None FOR THE SPICY HERB PESTO
1 cup loosely packed mint leaves
1 cup loosely packed parsley leaves
1/2 cup grated Parmesan cheese
1 None long red chili pepper, seeded and chopped
1 clove garlic, chopped
1 cup extra virgin olive oil
1/4 cup lemon juice

Preparation

Heat oil in a large skillet on high heat. Cook chicken 5 mins each side until cooked through. Let stand, covered, 5 mins. Shred.
Meanwhile, cook pasta in boiling salted water according to package directions. Add peas to water for last minute of cooking.
For the pesto, pulse herbs, Parmesan cheese, chili pepper and garlic in food processor. Add oil and lemon juice and process until smooth. Season to taste.
Drain pasta and peas, reserving 2 tbsp of the cooking water. Toss pasta, peas, chicken, tomato, pesto and cooking water in large bowl. Sprinkle with ricotta salata or feta cheese.