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Pesto Chicken Pasta

Penne with chicken, cherry tomatoes, spinach and green pesto.

Ingredients

• 320 g penne
• 1 tbsp olive oil
• 500 g chicken breast
• 250 g cherry tomatoes
• 100 g baby spinach
• 190 g green pesto
• 40 g parmesan

Method

1. Slice the chicken, halve the tomatoes and grate the parmesan.
2. Cook the penne following the packet instructions. Save a mugful of the cooking water, then drain.
3. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the chicken for 6 to 7 minutes, until golden and cooked through with no pink.
4. Add the tomatoes for the last 3 minutes so they soften.
5. Add the pasta, spinach, pesto and a splash of the cooking water. Toss until the spinach wilts and everything is coated.
6. Taste and season with salt and pepper. Serve topped with the parmesan.