About this recipe:A spicy chicken and pesto pasta dish that's easy to make more or less spicy depending on who is eating it. It is one of my favourites. Serve with additional grated Parmesan, if desired.
500g uncooked farfalle (bowtie) - or any small pasta
3 tablespoons (45ml) olive oil
1 tablespoon hot chilli paste
500g skinless, boneless chicken breast halves - cut into 2cm pieces