Chili Chicken Noodles With Cilantro Pesto

• 1 bunch chopped cilantro
• 1/2 cup shaved Parmesan
• 1/4 cup unsalted raw cashews, toasted
• 2 cloves garlic, chopped
• 2/3 cup vegetable or peanut oil, plus 1 tbsp extra
• 1 1/4 lbs chicken breasts, trimmed
• 2 tbsp sambal oelek or other chili paste
• 1 None large red onion, halved, cut into thin wedges
• 1/2 lb cherry tomatoes, halved
• 13 oz thin egg noodles
• 3 1/2 oz baby spinach leaves (about 3 1/3 cups)
• 2 tbsp lemon juice

1. Process cilantro, parmesan, cashews and garlic until finely chopped. Add 2/3 cup oil; process until smooth. Reserve.
2. Cut each chicken breast in half horizontally. Heat 1 tbsp oil in a large skillet over moderate heat. Cook chicken for 3 mins each side or until cooked. Transfer to a heatproof plate. Brush with sambal oelek. Cover with foil; rest for 5 mins. Slice.
3. Add onion and tomato to skillet. Saute for 2-3 mins or until onion softens. Remove from heat.
4. Cook noodles in a large saucepan of boiling salted water, stirring occasionally, for 3 mins or until tender. Drain; return to saucepan.
5. Add chicken, cilantro pesto, tomato mixture, spinach leaves and lemon juice. Season with salt. Toss to combine. Spoon into shallow serving bowls. Serve at once.

cilantro, parmesan, cashews, garlic, vegetable, chicken breasts, sambal oelek, red onion, cherry tomatoes, thin egg noodles, baby spinach, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/23143 (may not work)