| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
Ingredients
- 4 or 5 boneless chicken breasts
- Kosher salt
- Fresh ground black pepper
- Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander)
- Olive oil, to coat
- 2 1/2 tablespoons pine nuts
- 1 pound multi-colored farfalle pasta
- 12 ounces triple cream brie cheese
- 1 cup extra virgin olive oil
- 2 cups hand-chopped ripe Roma tomatoes
- 3 teaspoons chopped garlic
- 2 tablespoons hand-chopped Italian parsley or cilantro
- 6 large fresh basil leaves, roughly chopped
Instructions
- 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. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). 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. Key – 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. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. 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.
Reviews
I admit I didn’t read the recipe carefully. So glad I didn’t. Missed the cup of olive oil. YIKES. Totally unnecessary. I sautéed the chicken in a little olive oil then made the sauce in the same pan to get up all the browned bits. Tossed the farfalle into the sauce and served as a side dish with the chicken. Used baby spinach instead of basil that I did not have. Italian spices instead of southwestern. Really yummy. Would have given the recipe 5 stars except for all that olive oil.
I have made this recipe several times, and everyone loves it. Full of all kinds of flavor. After I grille the chicken, I cut it in cubes and toss it in the sauce to re-heat for a a minute or so and it makes the chicken that much more flavorful and tender.
I have made this recipe for years but I have tweeked it a little to prevent the problem of sauce separating. I reduce the oil to 3/4 cup and then I only use the soft brie that is spreadable. I never use the brie with the rind. I also increase the brie to 15 to 20 oz. I melt the brie in the oil very slowly and stir constantly. In a pinch I have also used canned tomatoes
I had some Brie I needed to use so I found this recipe and it sounded good and had great reviews. My husband enjoyed it. The chicken came out great. Very tasty and not too spicy. To me it seemed to be too much olive oil and the cheese separated so it was very oily. Maybe I did something wrong. Any tips would be appreciated. Willing to try again.
this stuff is great! my son and daughter request this recipe constantly. i add chipotle in adobo sauce to spice it up.
I have been making this dish for 10 years now! Great for entertaining!
Love it. I wish the seasonings had amounts. Thanks!
I make this often, my kids love it. Its a great dish to make for guests, simple and keep you out of the kitchen and able to entertain. Always a crowd pleaser.
Fabulous!!! Cut back on the olive oil. I thought it was a bit much the first time I made it. Once I found triple cream Brie, I didn’t see any difference between using double cream.
I used this recipe to teach my ten-year-old grandson how to cook. This recipe is a great combination of ingredients, but it is also an ingenous method that is can be wonderfully simplified to substitute just about any combo of ingredients that you like. He has made this for our family with prawns; with sausage, mozerella and linguini; with mussels and cajun sausage…oh m’gosh so many great combos AND he learned to mix his own herb seasoning combos. Well, next year he starts college, who do you think will be big cook on campus???? REALLY GREAT RECIPE THANKS!