1 pound bowtie (ot other medium-sized) pasta

2 tablespoons olive oil

3 boneless, skinless chicken breast halves, cut into a large dice

1 teaspoon salt

1 teaspoon cayenne pepper

1 stick butter, softened

1 1/2 cups candied pecans, coarsely chopped

1/4 cup heavy cream

Put pasta on to boil (salt the water).  In a large skillet, heat olive oil and cook chicken pieces until done, adding the salt and cayenne pepper.  Drain pasta, return to pan and add butter, stirring until melted.  Add to the chicken skillet and toss.  Stir in pecans and cream.  Servs 4 - 6.