Prep 15 mins
Cook 35 mins
I originally found this recipe on foodtv.com and modified it slightly. It is a terrific dish to serve to guests as the presentation is so spectacular. I have substituted Cajun seasoning for the Southwest seasoning and it works just as well. Serve with a simple salad and french bread.
- 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
- Pound the chicken breasts to even thickness with a meat mallet to cook evenly.
- Season both sides of the chicken breasts with salt and pepper.
- Sprinkle southwest seasoning on both sides of chicken.
- Grill chicken over coals with mesquite or hickory chips added.
- Rotate chicken a quarter turn after a few minutes to add grill marks.
- Turn chicken over after about 5 to 7 minutes and grill the other side the same way.
- When chicken is done (moist and tender) take off the grill and let rest.
- Bring a large pot of slightly salted water to a boil for the pasta.
- Add pasta and cook until it is al dente.
- Keep cooked pasta covered and warm in a slight bit of its water.
- In a small, ungreased frying pan, toast pine nuts until they are golden brown.
- Do NOT burn the pine nuts or the entire dish will taste bitter.
- Cut the outer covering (rind) off the brie.
- Throw away the rind and set the cheese aside.
- Heat a large frying pan to medium-high heat and add all of the olive oil.
- After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil.
- Let this saute for about 1 minute.
- Key: Have all of the ingredients ready and next to the stove because this sauce works fast!
- Add the brie and toasted pine nuts.
- Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce.
- Drain the remaining water off the pasta in a colander.
- Place a nice portion of pasta on a decorative plate.
- Chop the chicken breasts on a bias and place on top of the pasta.
- Ladle a fair amount of the brie sauce over the chicken and pasta.
Wow! We loved this - great taste and wonderful presentation. Do as the instructions say though and have everything ready for the sauce because it does go quickly. I had some of Emeril's Essence already mixed up and used that for the cajon seasoning. Thanks for posting Miss Gracie!