Farfalle Del Mondo

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 -5 boneless chicken breasts
• kosher salt
• fresh ground black pepper
• southwest seasoning (chili powder, mexican oregano, garlic powder, ground chipotles -- smoked jalepenos -- paprika, groun)
• olive oil, to coat
• 2 1/2 tablespoons pine nuts
• 1 lb multi-colored farfalle pasta
• 12 ounces triple cream brie cheese
• 1/4 cup extra virgin olive oil
• 2 cups hand-chopped ripe roma tomatoes
• 3 teaspoons chopped garlic
• 2 tablespoons hand-chopped italian parsley or 2 tablespoons cilantro
• 6 large fresh basil leaves, roughly chopped

Recipe

• 1 pound the chicken breasts to even thickness with a meat mallet to cook evenly.
• 2 season both sides of the chicken breasts with salt and pepper.
• 3 sprinkle southwest seasoning on both sides of chicken.
• 4 grill chicken over coals with mesquite or hickory chips added.
• 5 rotate chicken a quarter turn after a few minutes to add grill marks.
• 6 turn chicken over after about 5 to 7 minutes and grill the other side the same way.
• 7 when chicken is done (moist and tender) take off the grill and let rest.
• 8 bring a large pot of slightly salted water to a boil for the pasta.
• 9 add pasta and cook until it is al dente.
• 10 keep cooked pasta covered and warm in a slight bit of its water.
• 11 in a small, ungreased frying pan, toast pine nuts until they are golden brown.
• 12 do not burn the pine nuts or the entire dish will taste bitter.
• 13 cut the outer covering (rind) off the brie.
• 14 throw away the rind and set the cheese aside.
• 15 heat a large frying pan to medium-high heat and add all of the olive oil.
• 16 after 30 seconds or so add the tomato, garlic, parsley/cilantro and basil.
• 17 let this saute for about 1 minute.
• 18 key: have all of the ingredients ready and next to the stove because this sauce works fast!
• 19 add the brie and toasted pine nuts.
• 20 toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce.
• 21 drain the remaining water off the pasta in a colander.
• 22 place a nice portion of pasta on a decorative plate.
• 23 chop the chicken breasts on a bias and place on top of the pasta.
• 24 ladle a fair amount of the brie sauce over the chicken and pasta.