Farfalle Del Mondo

Adapted from Food Network

Serves 4, generously

• 4 boneless chicken breasts, pounded to about 1/4 inch thickness
• Southwest seasoning
• 2-3 tablespoons of pine nuts, toasted
• 1 red pepper, sliced into thin strips
• 4 ounces button mushrooms, sliced
• 1 pound farfalle pasta
• 12 ounces brie, rind removed
• 1 cup extra virgin olive oil
• 1 15 ounce can diced tomatoes, drained
• 3-4 large cloves of garlic, minced
• 1 handful chopped parsley
• 6 large basil leaves, chiffonade
• 1/4 cup grated Parmesan cheese
• Kosher salt

Directions

Rub the chicken breasts with olive oil and season generously with the southwest seasoning. Cook the breasts on the grill until moist and tender, about 5-7 minutes on each side. Remove from the grill and let rest 5-10 minutes, covered. Slice into strips.

Toast the pine nuts in a small dry skillet until you start to smell the nutty aroma and they are lightly browned. Watch them carefully because they will burn quickly and become bitter. Remove from the pan to cool.

Fill a large pot with water and a tablespoon of kosher salt. Bring to a boil and add the pasta. Cook per package directions. While the pasta is cooking make the sauce. Be sure you have all the ingredients ready and beside the stove. This is a quick sauce to make. In a large frying pan, heat the olive oil over medium high heat. Add the tomatoes, garlic, red peppers, mushrooms, parsley and basil and reduce the heat to low. After about 1 minute add the brie and pine nuts, stirring slowly to melt the cheese and combine the ingredients. Add the cooked pasta to the pan and toss to combine. Sprinkle with the parmesan cheese.

Serve the pasta topped with the sliced chicken.