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Juice of 2 limes
1 cup olive oil, divided
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 tablespoon brown sugar
4 boneless chicken breast halves
1 large bunch cilantro, roughly chopped
2 heaping tablespoons chopped walnuts
1/2 teaspoon ground ginger
3 cloves garlic
1/2 cup grated Parmesan cheese
4 to 8 ounces farfalle (bow-tie pasta)
1 pint grape or cherry tomatoes, optional

Combine lime juice, 1/4 cup olive oil, cayenne, paprika, brown sugar and salt to taste in glass bowl. Add chicken, cover with plastic wrap and refrigerate 2 hours, turning once after an hour. Meanwhile, combine cilantro, walnuts, ginger, garlic, remaining oil and salt to taste in food processor and process to a smooth paste. Stir in Parmesan. When ready to cook, remove chicken from marinade and discard marinade. Set chicken aside. Cook pasta to al dente stage. While pasta is cooking, grill or broil chicken until done, about 10 minutes. Slice chicken into short strips. Drain pasta and combine it and chicken, both still warm, with pesto. Toss until well coated. Top with chopped grape or cherry tomatoes, if desired.

Servings: 6. Serving size: 1/6 of dish. Per serving: 638 calories, 33 g protein, 40.7 g fat, 29.7 g carbohydrates, 1.6 g dietary fiber, 205 mg sodium, 1.2 g sugars, 81 mg cholesterol