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Place cilantro, Asiago cheese, garlic powder, sea salt and pepper in food processor or blender; cover. Process just until smooth. With machine running, gradually add 1/3 cup of the oil. Process until well blended and smooth. Set aside. Mix peanut butter, chili sauce and soy sauce in small bowl until well blended. Set aside
Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add bell pepper; cook and stir 2 minutes longer or until chicken is cooked through and bell pepper is tender-crisp. Add peanut butter mixture; cook and stir 1 minute
Meanwhile, cook pasta as directed on package. Drain well. Place in large serving bowl. Add cilantro pesto; toss to coat well. Spoon chicken over pasta. Toss gently before serving