Thai chicken pasta=easy camping food

Jacob is going to the Phish show at the Gorge amphitheater this weekend. He begged me to go, but I just don't want to do it. In lieu of ditching him, I figure the very least I can do is send him off with some good noshables. I certainly don't want him to starve out there. Thai chicken pasta is a recipe from a friend's mother (Marla Leavitt), and was taught to me by another friend, Matt Paul, before our trip to Reggae on the River in northern CA. The recipe tastes best at room temperature, stores well in a cooler for several days, and is incredibly easy to make. This is now a go to camping salad for me. The only difficult part is finding the Mae Ploy sweet chili sauce, but I can generally find it in the "asian section" of most grocery stores. Here is how you make it.

Thai Chicken Pasta
1 split chicken breast (bone in, skin on)
1 lb short-shaped basta (pene, bowties, etc...)
1 cup basil pesto
about 5 Tbs Mae Ploy sweet chili sauce
about 1/4 cup of the starchy pasta cooking water

1. Season the chicken breast with olive oil, salt and pepper. Roast the chicken in a 400 degree oven for 35 minutes, or until the internal temperature is 160 degrees F. Let chicken rest and cool. Once cool enough to handle, remove the skin and bone from the meat. Either shred or cube the meat into bite-sized pieces.
2. Cook the pasta in boiling salted water.
3. in a small bowl combine the pesto and sweet chili sauce (add chili sauce to taste).
4. In a large bowl combine the warm cooked pasta, chicken, and sauce, and any juice that may have run from the chicken. If needed, thin out the sauce with a little of the pasta cooking water.