Farfalle Del Mondo

Recipe by miss gracie
READY IN: 50mins




  • 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.